Lemon Blueberry Cake
This moist lemon cake is exploding with fresh blueberries and topped with a simple lemon glaze. It is perfect for summertime treats.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs at room temperature
- Zest of 2 large lemons
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch or 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, milk, and vanilla extract.
- Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don't overmix!
- Gently fold in the blueberries.
- Pour the batter into your prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan completely before glazing.
Make the lemon glaze:
- Whisk together the powdered sugar and lemon juice. Start with 2 tablespoons of lemon juice, and add more until you reach your desired consistency.
- Drizzle the glaze over the completely cooled cake.
Notes
- Use fresh lemons for the best lemon flavor.
- For an extra lemon flavor, add a teaspoon of lemon juice to the cake batter.
- Don't over bake the cake! Start checking on it at the 30 minute mark.