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–+ servings
lemon flavored blueberry dessert

Lemon Blueberry Cake

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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 9-inch round cake pan
  • 1 measuring cup
  • 1 Measuring spoons set
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition, then mix in the lemon zest and lemon juice.
  • In another bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
  • In a small bowl, toss the blueberries with 1 tablespoon of flour to coat.
  • Gently fold the blueberries into the batter using a spatula.
  • Pour the batter into the prepared cake pan and spread evenly.
  • Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  • For the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
  • Drizzle the glaze over the cooled cake before serving.

Notes

For a more intense lemon flavor, consider adding a bit more lemon zest to the batter. If fresh blueberries are unavailable, frozen ones can be used; just make sure to thaw and drain them well before adding to the batter. Also, be careful not to overmix the batter once the flour is added to ensure a tender crumb.
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