Blueberry Lemon Cake

Treat yourself to a slice of heaven with my homemade blueberry lemon cake. It's the perfect balance of sweetness and citrus.

Course Dessert

Cuisine American

Keyword Blueberry Lemon Cake

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 454kcal

Author Cathy Pollak

Equipment

Ingredients

Blueberry Lemon Cake:

1-1/2 cups fresh blueberries
2-3/4 cups all-purpose flour plus one tablespoon, divided
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. table salt
3/4 cup unsalted butter, softened
1-1/2 cups granulated sugar
4 large eggs
2/3 cup buttermilk
2 tsps. vanilla extract
2 tbsps. lemon zest
1/4 cup fresh lemon juice

Blueberry Glaze:

1 cup fresh blueberries
2 tbsps. fresh lemon juice, divided
2-1/2 cups confectioners' sugar

Instructions

Blueberry Lemon Cake:

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan and line with a sheet of parchment paper that hangs over the sides. (This will keep any residual blueberry juices from sticking to the pan.)
Coat fresh blueberries with 1 tablespoon of flour and set aside.
1-1/2 cups fresh blueberries
In a large mixing bowl, thoroughly combine all dry ingredients. Set aside.
2-3/4 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. table salt
In a medium sized bowl, beat softened butter and sugar until light and creamy. Add the eggs, vanilla and buttermilk. Mix on low until just combined.
3/4 cup unsalted butter, softened, 1-1/2 cups granulated sugar, 4 large eggs, 2/3 cup buttermilk, 2 tsps. vanilla extract
Slowly add your dry ingredients to the wet ingredients, with your mixer on low speed. Stir in lemon zest and juice. Gently fold in the flour coated blueberries.
2 tbsps. lemon zest, 1/4 cup fresh lemon juice
Pour your batter into the prepared baking pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to completely cool before applying the glaze.

Blueberry Glaze:

Add blueberries to a small saucepan with 1 tablespoon lemon juice over medium-low heat. Simmer for 5-7 minutes, stirring occasionally and gently pressing on the blueberries to release their juices, until blueberries are softened and juices have slightly thickened. Remove from heat.
1 cup fresh blueberries, 2 tbsps. fresh lemon juice, divided
Transfer the cooked blueberries into a fine mesh strainer over a medium-sized bowl. Using a spatula or the back of a spoon, press the blueberries into the strainer to remove all juices.
Place blueberry sauce into the refrigerator and allow it to cool completely.
Add confectioners' sugar to a medium-sized bowl along with remaining lemon juice and start with 2 tablespoons of the chilled blueberry sauce. Mix together until fully combined, adding more blueberry sauce as needed until the glaze is smooth and a thick, spreadable consistency is achieved.
2-1/2 cups confectioners' sugar
Once the cake is cooled, pour the glaze over the top of the cake. Allow the glaze to set at room temperature or chill in the refrigerator until ready to serve.
Garnish each slice with fresh blueberries or lemon slices.

Notes

Glaze color: The color of the glaze will vary depending on the amount of blueberry sauce used when combining it with the confectioners' sugar.

Storage: Store this blueberry lemon cake in the refrigerator once its been glazed.

For optimal outcomes when preparing this blueberry lemon cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition