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Lemon Blueberry Cake

A moist, tender cake bursting with fresh blueberries and bright lemon flavor, topped with a sweet lemon glaze - perfect for summer gatherings.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk room temperature
  • 0.25 cup fresh lemon juice
  • 2 tbsp lemon zest from 2-3 lemons
  • 1.5 cups fresh blueberries
  • 2 tbsp all-purpose flour for coating berries
For the Lemon Glaze
  • 1.5 cups powdered sugar
  • 3-4 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp melted butter
For Garnish
  • fresh blueberries
  • lemon slices
  • powdered sugar for dusting, optional

Equipment

  • 9x13-inch baking pan or two 9-inch round pans
  • Electric mixer
  • Large mixing bowl
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter, then dust with flour, tapping out excess.
  2. Toss fresh blueberries with 2 tablespoons flour until evenly coated. Set aside.
  3. In a medium bowl, whisk together 2½ cups flour, baking powder, and salt. Set aside.
  4. Combine granulated sugar with lemon zest, rubbing together with fingers to release oils.
  5. Beat softened butter with lemon-sugar mixture for 3-4 minutes until light and fluffy.
  6. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  7. In a measuring cup, whisk together milk and fresh lemon juice.
  8. Add flour mixture in three additions, alternating with milk mixture in two additions. Begin and end with flour. Mix just until combined.
  9. Gently fold flour-coated blueberries into batter using a rubber spatula.
  10. Pour batter into prepared pan. Bake 45-50 minutes until golden brown and toothpick comes out with few moist crumbs.
  11. Cool in pan 15 minutes, then turn out onto wire racks to cool completely.
  12. Whisk together powdered sugar, lemon juice, lemon zest, and melted butter for glaze.
  13. Drizzle glaze over cooled cake and garnish with fresh blueberries and lemon slices before serving.

Notes

For best results, bring all ingredients to room temperature before mixing. Frozen blueberries can be substituted - use directly from freezer without thawing. Cake stays fresh for 4 days at room temperature.