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Moist Lemon Blueberry Cake Recipe with Easy Zesty Glaze Perfect for Summer

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A moist and tender lemon blueberry cake with a zesty glaze, perfect for summer gatherings and afternoon treats. This cake combines bright citrus flavors with juicy blueberries for a refreshing dessert.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 2 teaspoons lemon zest
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (150g) blueberries, fresh or frozen
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then mix in the lemon zest and vanilla extract.
  5. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated.
  6. Gently fold in the blueberries coated with a bit of flour to prevent sinking.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 38 minutes.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, lemon zest, and vanilla extract (optional) until smooth and pourable. Adjust consistency if needed.
  11. Drizzle the glaze evenly over the cooled cake and let it set for about 15 minutes before slicing.

Notes

Use freshly grated lemon zest for best aroma. Toss frozen blueberries in flour before folding to prevent sinking. Avoid overmixing to keep cake tender. Let cake cool completely before glazing to prevent melting. Substitute gluten-free flour for gluten-free version and dairy-free alternatives for dairy-free version.

Nutrition

Keywords: lemon blueberry cake, summer cake, moist cake, zesty glaze, easy dessert, blueberry dessert, lemon dessert, quick cake

Find it online: https://twinkletaste.com/moist-lemon-blueberry-cake-recipe-with-easy-zesty-glaze-perfect-for-summer/