Easy Lemon Blueberry Cake with Glaze

Welcome to Sweet Emily, where we make baking simple for busy parents and beginners! Today, we’re diving into a classic: our easy lemon blueberry cake. This delightful recipe brings together the bright, zesty flavor of fresh lemons with the sweet burst of juicy blueberries, all in a wonderfully moist cake. You don’t need a stand mixer for this one; it’s a simple, no-fuss recipe perfect for any occasion. Get ready to bake a truly irresistible lemon blueberry cake!

Why You’ll Love This Lemon Blueberry Cake

• Effortlessly Easy: You won’t need any fancy equipment. This straightforward recipe comes together quickly with basic kitchen tools.
• Vibrant Flavor: Every bite of this cake is bursting with the irresistible combination of fresh lemon and sweet blueberries, creating a truly refreshing treat.
• Moist and Tender: Thanks to buttermilk, this lemon blueberry cake boasts a wonderfully soft and tender crumb that practically melts in your mouth. According to baking experts, the benefits of buttermilk in cake baking include contributing to a remarkably soft and tender texture.
• Quick to Make: From prep to bake, this recipe is designed for speed, allowing you to enjoy a delicious homemade cake without spending hours in the kitchen.
• Crowd-Pleaser: This universally loved flavor combination guarantees smiles. It’s perfect for family gatherings, potlucks, or simply as an everyday dessert.

Ingredients

Making a fantastic lemon blueberry cake starts with fresh, quality ingredients. Here’s everything you’ll need for both the moist cake and its bright, tangy glaze. Using fresh ingredients really makes a difference in the final flavor!

For the Cake:

• 1 1/2 cups (210 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons lemon zest (from 2 medium lemons)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons lemon extract
• 1 cup buttermilk
• 1 cup fresh blueberries, tossed in 1 tablespoon of flour

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice

Notes & Substitutions

• Buttermilk: Buttermilk adds incredible moisture and tenderness to your cake. If you don’t have any, you can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to equal 1 cup. Let it sit for 5 minutes until it slightly curdles.
• Lemons: Always use fresh lemons for both the zest and juice. Bottled lemon juice just doesn’t offer the same bright, vibrant flavor that makes this lemon blueberry cake so special.
• Blueberries: Tossing your fresh blueberries in a tablespoon of flour before adding them to the batter is crucial. This light coating helps prevent them from sinking to the bottom during baking, ensuring even distribution. You can use frozen blueberries, but do not thaw them first; simply toss them in flour while still frozen.
• Lemon Extract: While optional, lemon extract truly amplifies the lemon flavor in the cake, complementing the fresh zest beautifully.
• Flour: For a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be aware that the texture might be slightly different.

Equipment

You don’t need a lot of special tools for this easy lemon blueberry cake! These simple items will help you get the job done efficiently.

• 9×9 inch baking dish
• Large mixing bowls (at least two)
• Whisk
• Spatula
• Parchment paper
• Measuring cups and spoons

Instructions

Follow these simple steps to create a delicious and beautiful lemon blueberry cake. This recipe is designed to be beginner-friendly, ensuring a successful bake every time. Take your time, and enjoy the process!

1. Prep Oven & Pan: First, preheat your oven to 350°F (175°C). Next, lightly butter a 9×9 inch baking dish. Cut a piece of parchment paper to fit the bottom of the pan, allowing it to extend up two sides like a sling. This makes removing the cooled cake much easier. Grease the exposed sides of the pan with butter or oil to prevent any sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk well to ensure all the leavening agents are evenly distributed throughout the dry mixture. Set this bowl aside for a moment.
3. Activate Lemon Zest: Place the fresh lemon zest in a large mixing bowl with the granulated sugar. Using your fingers, rub the lemon zest directly into the sugar for about 30 seconds. This simple step helps to release the natural oils from the zest, infusing the sugar with intense lemon flavor and making your lemon blueberry cake even more fragrant.
4. Wet Ingredients: To the lemon-infused sugar, whisk in the melted unsalted butter until the mixture is smooth and fully combined. Next, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Finally, stir in the lemon extract, which boosts the bright citrus notes in your cake batter.
5. Combine Wet & Dry: Switch from your whisk to a rubber spatula. Add about one-third of the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Then, add half of the buttermilk and mix until nearly smooth. Continue alternating, adding another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Stir just until no dry streaks remain. Be careful not to overmix the batter.
6. Add Blueberries: Now it’s time for the stars of the show! Gently fold in the fresh blueberries that you previously tossed in flour. Stir just enough to evenly distribute the blueberries throughout the batter. This step helps ensure every slice of lemon blueberry cake gets plenty of fruit.
7. Bake Cake: Pour the beautifully speckled batter evenly into your prepared 9×9 inch baking dish. Smooth the top with your spatula. Transfer the dish to the preheated oven and bake for 30 to 35 minutes, or until the top is lightly golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8. Cool Cake: Once baked, remove the cake from the oven. Let it cool in the pan for about 20 minutes on a wire rack. After this partial cooling, use the parchment paper sling to carefully lift the cake out of the pan. Place it on the wire rack to cool completely to room temperature. This is important for the glaze.
9. Make Glaze: While the cake cools, prepare your simple glaze. In a small bowl, whisk together the powdered sugar with the fresh-squeezed lemon juice. Start with two tablespoons of lemon juice, then add slightly more if needed, a teaspoon at a time, until you achieve a thick but pourable consistency.
10. Glaze Cake: Once the lemon blueberry cake is completely cooled, pour the luscious lemon glaze evenly over the top. Use a spatula or the back of a spoon to gently smooth the glaze across the surface, letting it drip enticingly down the sides.
11. Slice & Serve: For the cleanest cuts, slice the cake into pieces with a serrated knife within the first few minutes after glazing, before the glaze fully sets. If you wait too long, the glaze can crack. If desired, you can add a little extra lemon zest or a few fresh lemon slices for garnish. Enjoy your homemade lemon blueberry cake!

Pro Tips for Perfect Lemon Blueberry Cake

• Zest First, Always: Before juicing your lemons, always zest them. It’s much easier and ensures you get every bit of aromatic flavor. Rubbing zest into sugar also maximizes the citrus impact.
• Don’t Overmix: Overmixing develops gluten, leading to a tough cake. Stir the batter just until the dry ingredients are combined for a tender crumb.
• Flour Your Blueberries: This simple trick is essential. Coating the blueberries in flour prevents them from sinking to the bottom, ensuring an even distribution of fruit throughout your lemon blueberry cake.
• Aluminum Pan Advantage: An aluminum baking pan conducts heat evenly, helping your cake bake consistently without burnt edges or undercooked centers.
• Parchment Paper Sling: Don’t skip the parchment paper sling! It makes removing the cake from the pan effortless and prevents any sticking or crumbling.
• Cool Completely: Always allow the cake to cool entirely before adding the glaze. A warm cake will melt the glaze, making it runny and messy.

Serving Suggestions, Storage & Variations

This versatile lemon blueberry cake is delightful on its own, but here are some ideas to make it even better.

Serving Suggestions

• Serve slices plain, or with a sprinkle of extra lemon zest for a pop of color and fragrance.
• A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes for an indulgent dessert.
• This cake is perfect for any meal – enjoy it as a special breakfast, a light brunch item, or a satisfying dessert.

Storage Instructions

• Room Temperature: Store your glazed lemon blueberry cake in a sealed airtight container at room temperature for up to 3 days.
• Refrigerator: For longer freshness, store the cake in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature before serving for the best flavor.
• Freezer: Un-iced slices of the cake freeze beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature.

Variations

• Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the dry ingredients for a delightful texture and classic flavor combination.
• Other Berries: Feel free to swap blueberries for other berries like raspberries, blackberries, or a mix of seasonal berries. Just remember to toss them in flour.
• Gluten-Free: As mentioned earlier, a 1:1 gluten-free baking blend can be used for a gluten-free version of this delicious lemon blueberry cake.

Nutrition Information

This lemon blueberry cake offers a delightful treat. Here’s a general overview of the nutritional content per serving, based on a typical recipe serving size. Please note that exact values can vary based on specific ingredient brands and preparation methods.

FAQ

• Can I use frozen blueberries? Yes, you can! Just do not thaw them. Toss the frozen blueberries in a tablespoon of flour before adding them to the batter to prevent sinking.
• Why do my blueberries sink to the bottom? Blueberries are denser than cake batter. Tossing them in a little flour before adding them helps them suspend evenly throughout the batter during baking.
• What kind of lemons should I use for this cake? Always use fresh, unwaxed lemons. Organic lemons are often preferred since you’ll be using the zest.
• Can I use bottled lemon juice concentrate instead of fresh? For the best flavor, fresh lemon juice is essential for both the cake and the glaze. Concentrates lack the vibrant, natural acidity and aroma.
• Is this lemon blueberry cake too sweet? This recipe strikes a lovely balance. The tartness of the fresh lemon juice in the glaze and the lemon zest in the cake perfectly complements the sweetness, making it enjoyable.
• How do I efficiently zest a lemon? A microplane grater is your best friend for zesting lemons. A microplane’s fine blades are perfect for removing only the aromatic zest, leaving the bitter pith behind, demonstrating the efficiency of a microplane grater in baking. It removes only the brightly colored zest, leaving the bitter white pith behind.

Conclusion

You now have all the tools and knowledge to create a truly irresistible lemon blueberry cake. This recipe truly embodies our mission at Sweet Emily: making baking simple, beginner-friendly, and incredibly delicious. The bright, zesty lemon and sweet bursts of blueberry create a flavor profile that’s perfect for any occasion, from a casual weeknight treat to a special brunch. Go ahead, bake this delightful cake, and share the joy! We encourage you to try this recipe, share your creations with us, and leave a comment with your thoughts. Happy baking!