Description
Whipping up this lemon blueberry cake brings pure joy to weekend baking, delivering a tangy twist that’ll make your taste buds dance. Fresh blueberries and zesty lemon create a delightful harmony guaranteed to spark smiles around your table.
Ingredients
Scale
Primary Ingredients:
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 ½ cups fresh blueberries
Supporting Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
Finishing Ingredients:
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Heat your oven to 350°F and thoroughly coat a 9×13 inch baking pan with butter or nonstick spray.
- Combine 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl, whisking until evenly distributed.
- Use an electric mixer to cream 1 cup butter with 1 ½ cups sugar until the mixture becomes pale and fluffy, about 3-4 minutes.
- Incorporate 4 eggs into the butter mixture one at a time, ensuring each is fully blended before adding the next.
- Stir in 2 teaspoons vanilla extract and ½ cup sour cream until the batter appears smooth and consistent.
- Gently mix in ¼ cup lemon juice and 2 tablespoons lemon zest, keeping the batter light and airy.
- Slowly add the dry ingredient mixture to the wet ingredients, stirring just until everything combines.
- Dust 1 ½ cups fresh blueberries with 1 tablespoon flour to prevent them from sinking in the cake.
- Carefully fold the floured blueberries into the batter, distributing them evenly without overmixing.
- Transfer the batter to the prepared pan, spreading it smoothly to create an even layer.
- Bake for 35-40 minutes at 350°F, checking doneness by inserting a toothpick that should come out clean.
- Allow the cake to rest in the pan for 15 minutes after removing from the oven.
- Whisk 2 cups powdered sugar with 3 tablespoons lemon juice and 1 tablespoon lemon zest to create a glossy glaze.
- Drizzle the lemon glaze generously over the slightly cooled cake.
- Wait 10 minutes for the glaze to set before slicing and serving your delicious creation.
Notes
- Check blueberries are fresh and plump to ensure the best flavor and texture in your cake.
- Tossing blueberries in flour prevents them from sinking to the bottom of the cake during baking.
- Let the cake cool completely before adding the glaze to prevent it from melting or becoming runny.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend and add 1 teaspoon of xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 384 kcal
- Sugar: 41 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg