Blueberry Lemon Cake with Lemon Glaze 🍰💙🍋

This delightful Blueberry Lemon Cake is bursting with fresh flavors that make every bite a refreshing taste of summer! The zesty lemon combined with bursting blueberries creates a perfect balance of sweetness and tartness. Topped with a luscious lemon glaze, this cake is sure to leave your taste buds dancing. It's perfect for celebrations, picnics, or just a sunny afternoon treat!

Ingredients

For the cake

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk (or sour milk)
• 3 large eggs
• Zest of 2 lemons
• 1 tablespoon fresh lemon juice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries (or frozen, see notes)

For the lemon glaze

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Zest of 1 lemon (for extra flavor)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper for easy removal.

2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar: In another bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Add eggs and flavor: Beat in the eggs, one at a time, allowing each to fully incorporate before adding the next. Then, mix in the lemon zest and fresh lemon juice.

5. Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing on low speed until just combined.

🥄 Be careful not to overmix the batter. Overmixing can lead to a dense cake instead of a light and fluffy texture!

6. Fold in blueberries: Gently fold in the blueberries with a rubber spatula until evenly distributed.

7. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth. Adjust the lemon juice to achieve your desired glaze consistency.

10. Glaze the cake: Once the cake is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides.

🍋 For a decorative touch, you can sprinkle additional blueberries or lemon zest on top of the glaze!

Variations

• Lemon Blueberry Muffins: Transform this recipe into muffins by dividing the batter into a muffin tin and reducing the bake time to about 18-22 minutes.
• Cream Cheese Frosting: For a richer taste, top the cooled cake with cream cheese frosting instead of the lemon glaze.
• Herbal Twist: Add a teaspoon of finely chopped fresh rosemary or thyme to the batter for a sophisticated herbal flavor profile.
• Sugar-free: Use a sugar substitute such as erythritol or stevia to create a lower-sugar version of this delicious cake!

Enjoy your sweet treat with a glass of lemonade or a nice cup of tea for a delightful afternoon! ☕🍰