Description
A bright, fruity, and easy lemon blueberry cake perfect for any occasion. This cake is sure to be a crowd-pleaser.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons (about 1/4 cup juice)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 Tbs flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat your oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper, leaving some hanging over the sides to easily lift the cake out later.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Mix in the eggs, vanilla, buttermilk, lemon juice, and zest. Gradually add the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted comes out with moist crumbs. Let the cake cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Pour it over the cooled cake, let it set, and enjoy.
Notes
- Toss blueberries with flour to prevent them from sinking to the bottom of the cake.
- Ensure the cake is completely cool before applying the glaze.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American