Lemon Blueberry Cake
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Why I Love This Recipe
This fruity flavorful dessert gives a sensation of rich, filling and sweetly exotic flavors that all blend together to make a beautiful dessert well worth the wait.
Ingredients You'll Need
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 cup buttermilk
1 cup fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
Toss blueberries in 1 tablespoon of flour to coat, then gently fold them into the batter.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.
Pairs Well With
Cream Cheese Frosting
Questions, Comments & Reviews
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