Zesty Lemon Blueberry Cake

Introduction

There’s something truly delightful about the combination of zesty lemon and juicy blueberries. When these two flavors come together in a cake, it creates a burst of freshness and sweetness that is hard to resist. This recipe for Zesty Lemon Blueberry Cake is a perfect treat for any occasion, whether it’s a summer brunch or a birthday celebration. The tangy lemon flavor complements the sweetness of the blueberries, resulting in a cake that is both refreshing and indulgent. With a moist and tender crumb, this cake is sure to impress your family and friends.

Ingredients

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 cup buttermilk
1 1/2 cups fresh blueberries

For the lemon glaze:

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Steps

Step 1: Preparing the cake batter

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries, being careful not to crush them.

Step 2: Baking the cake

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Step 3: Preparing the lemon glaze

In a small bowl, whisk together the powdered sugar and freshly squeezed lemon juice until smooth and pourable.

Step 4: Glazing the cake

Once the cake has cooled, place it on a serving plate or cake stand. Drizzle the lemon glaze over the top, allowing it to drip down the sides.

Let the glaze set for a few minutes before slicing and serving.

Variations

This Zesty Lemon Blueberry Cake can be customized to suit your taste preferences. Here are a few variations you can try:

Add a teaspoon of lemon extract to intensify the lemon flavor.
Sprinkle some lemon zest or blueberries on top of the cake for added visual appeal.
Replace the blueberries with raspberries or blackberries for a different berry flavor.
For a creamy twist, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips

To ensure the best results for your Zesty Lemon Blueberry Cake, keep the following tips in mind:

Make sure all the ingredients are at room temperature before starting the recipe.
Do not overmix the batter once the dry ingredients are added. Overmixing can result in a dense cake.
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
If using frozen blueberries, do not thaw them before adding to the batter. This will prevent the blueberries from bleeding into the cake.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Conclusion

This Zesty Lemon Blueberry Cake is a delightful treat that combines the refreshing flavor of lemon with the sweetness of blueberries. It’s a perfect dessert for any occasion and is sure to impress your family and friends. With its moist and tender crumb, this cake is a true crowd-pleaser. So why wait? Gather the ingredients and give this recipe a try today!

FAQs

Q: Can I use frozen blueberries instead of fresh ones?

A: Yes, you can use frozen blueberries in this recipe. Just make sure to use them straight from the freezer without thawing to prevent them from bleeding into the cake.

Q: Can I skip the lemon glaze?

A: While the lemon glaze adds an extra burst of lemon flavor and a shiny finish to the cake, it is optional. You can omit the glaze if you prefer or substitute it with a dusting of powdered sugar.

Q: Can I make this cake in advance?

A: Yes, you can make the cake in advance. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to a week.

Q: Can I use a different pan size?

A: If you want to use a different pan size, keep in mind that the baking time may vary. Adjust the baking time accordingly and use a toothpick to check for doneness.