How to bake lemon blueberry cake easy recipe for a zesty moist treat

A zesty, moist treat that’s perfect for any occasion

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• Zest of 2 large lemons
• ¼ cup fresh lemon juice
• 1¼ cups whole milk
• 1½ cups fresh blueberries (or 1¼ cups if using frozen)
• 1 tablespoon flour (for coating blueberries)

For the Lemon Glaze (Optional):

• 1½ cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Instructions

Preparing the Cake:

1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Prepare Blueberries: Toss blueberries with 1 tablespoon of flour to prevent them from sinking. Set aside.
4. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
5. Add Eggs and Flavorings: Beat in eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice until well combined.
6. Alternate Wet and Dry: Beginning and ending with the flour mixture, alternately add the dry ingredients and milk to the butter mixture in three additions. Mix until just combined after each addition.
7. Fold in Blueberries: Gently fold the flour-coated blueberries into the batter with a spatula.
8. Bake: Pour batter into prepared pan(s). Bake for 45-55 minutes (for 9×13 pan) or 25-30 minutes (for round pans), until a toothpick inserted in center comes out clean or with just a few moist crumbs.
9. Cool: Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Making the Lemon Glaze:

1. Whisk Together: In a medium bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
2. Adjust Consistency: Add more lemon juice for a thinner glaze or more powdered sugar for a thicker consistency.
3. Glaze the Cake: Drizzle over completely cooled cake.

Pro Tips for Success

• Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for the best texture.
• Don’t Overmix: Mix the batter just until ingredients are combined to keep the cake tender.
• Fresh vs. Frozen Blueberries: If using frozen blueberries, don’t thaw them first and use slightly less (1¼ cups) as they’ll release more moisture.
• Zest First: Always zest lemons before juicing them – it’s much easier!
• Storage: Store covered at room temperature for up to 3 days, or refrigerate for up to a week.

Variations

• Mini Cakes: Divide batter among lined muffin tins and bake for 18-22 minutes
• Lemon Cream Cheese Frosting: Replace glaze with cream cheese frosting mixed with lemon zest
• Mixed Berry: Substitute half the blueberries with raspberries or blackberries

Serving Suggestions

Serve slices with a dollop of whipped cream, a scoop of vanilla ice cream, or simply dust with powdered sugar. This cake is perfect for brunch, afternoon tea, or as a light dessert.

Prep Time: 20 minutes | Bake Time: 45-55 minutes | Serves: 12-16