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Delicious Lemon Blueberry Cake topped with blueberries and lemon zest

Lemon Blueberry Cake

This Lemon Blueberry Cake is bright, fresh, and easy to love, combining tangy lemon and sweet blueberries into a moist cake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups flour Measure by spooning into the cup and leveling.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups butter, softened Needs to be at room temperature.
  • 1 cups sugar
  • 2 pieces eggs Add one at a time.
  • 0.25 cups milk
  • 0.25 cups fresh lemon juice
  • 1 pieces lemon zest Zest one lemon.
  • 1 cup fresh blueberries Toss in a teaspoon of flour to prevent sinking.
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F, grease a 9-inch pan, and line the bottom with parchment.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the butter and sugar until light. Add eggs one at a time, then stir in milk, lemon juice, and lemon zest.
  4. Fold the dry mix into the wet mix gently, being careful not to overmix.
  5. Fold in the blueberries, which should be tossed in flour to prevent sinking.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 35 to 40 minutes, until a toothpick comes out clean.
  3. Cool in the pan for 10 minutes, then turn out to a rack to cool completely.
Glazing
  1. To make the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.

Notes

Use fresh blueberries for best taste. Do not overmix the batter, and let the cake cool well before glazing.