This Lemon Blueberry Cake is a super moist and lemony loaf cake studded with plump and juicy blueberries and drizzled with a sweet and tangy buttermilk icing. Yields 1 loaf or about 8 slices.
If you love lemon and blueberry togethers, this cake is your jam.
I love all lemon desserts, however I’m especially fond of whenever lemon and blueberries collide into a moist (sorry had to) cake-y loaf and then coated in a thick layer of icing. It’s such a perfect combination that I’m not sure what I love more – the lemon blueberry cake or the icing. It’s a tough call, so to be fair, I will not be choosing sides. Because the cake would be incredible all by itself, but the icing takes this loaf beyond and me along with it..
Hi, my name is Laurie, and I’m a lemon-blueberry junkie
To Make This Lemon Blueberry Cake You Will Need:
for the cake:
- granulated sugar
- unsalted butter
- freshly squeezed lemon juice
- unbleached all-purpose flour
- baking powder
- kosher salt
- whole milk
- lemon zest
for the glaze:
- powdered sugar
Preheat your oven to 350°
Grease an 8.5 inch loaf pan with melted butter or baking spray (I use Baker’s Joy).
In a small bowl, add 1 cup granulated sugar and 2 tablespoons lemon zest. Use your fingers to massage the sugar and zest together.
Stop once the lemon sugar resembles wet sand.
In a small bowl, measure and add 1-1/4 cups unbleached all-purpose flour, 1 teaspoon baking powder and 3/4 teaspoon fine salt. Set aside.
In a larger mixing bowl, add all of the lemon sugar, crack in 2 large eggs, pour in 1/3 cup of melted (and cooled) unsalted butter, 3 tablespoons fresh squeezed lemon juice (no seeds or pulp) and 1 teaspoon vanilla extract.
Whisk to combine and set aside.
Alternate adding 1/3 of the flour mixture and 1/3 of the 1/2 cup of milk. Stir after each one is added, beginning with the flour and ending with the milk.
I do it in thirds. Dry ingredients, milk, dry ingredients, milk, dry ingredients, milk… you get the picture.
Sort through 6 ounces of blueberries to check for stems. Rinse well and pat dry before tossing the blueberries in a bowl with 1 teaspoon of flour. The flour helps them from sinking to the bottom of the cake, thank you Ina Garten.
Then add the coated blueberries into the lemon cake batter.
Gently stir to combine.
Next, pour the batter into the prepared pan.
Do not tap the cake pan on the counter!
Otherwise, the blueberries will sink to the bottom of the loaf. Sadly, I speak from experience. Slide the pan into a preheated 350° for 50 minutes or until a tester comes out clean with only a few crumbs attached. Rotate the pan halfway through baking to ensure even baking.
Let the cake cool in the pan for 10-15 minutes before carefully removing it from the pan to a wire rack to finish cooling.
Once cool make the buttermilk glaze!
Sift 1 cup powdered sugar into a bowl, preferably one with a spout. Gradually pour in a little buttermilk, you may need 2 to 2-1/2 tablespoons.
Whisk until smooth and ZERO clumps of sugar. It should be thick but pourable.
Lastly, pour it all over top of your cooled lemon blueberry cake.
Drips are everything.
Be sure to save the parchment to pick at those pools oh hardened icing. It’s the adult version of the cookie-batter beater or so I’ve been told. 👀
As you can see I couldn’t wait for the icing to cool completely. I’m a total sucker for slightly warm cake and slightly hardened icing. Don’t be like me or do be like me and dig in!
You won’t regret it.
And why would you? It’s a sliver of heaven right smack dab in the center of you plate. Begging to be eaten, either by fork or by fingers.
Lemon Blueberry Cake
FOR THE CAKE:
- 1¼ cups unbleached all-purpose flour, plus 1 teaspoon for blueberries
- 3/4 teaspoon fine salt, sea salt or Himalayan
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest, from about 2 large lemons
- 1/3 cup unsalted butter, melted and cooled
- 2 large eggs
- 3 tablespoons lemon juice, freshly squeezed, strained of seeds and pulp
- 1 teaspoon pure vanilla extract
- 1/2 cup milk, any kind will do
- 6 ounces blueberries, rinsed and patted dry
- 1 teaspoon unbleached all-purpose flour
FOR THE ICING:
- 1 cup powdered sugar, sifted
- 2 tablespoons buttermilk
- Preheat your oven to 350° and grease a loaf pan with melted butter or spray with baking spray.
- In a small bowl whisk together the flour, baking powder and salt. Set aside.
- In a separate bowl combine sugar with lemon zest. Use you fingers to work the sugar into the zest until it resembles wet sand.
- In a mixing bowl add the lemon sugar, melted (and cooled) butter, eggs, lemon juice and vanilla extract. Whisk to combine.
- Alternate adding 1/3 of the flour mixture and 1/3 of the milk. Stir after each one is added, beginning with the flour and ending with the milk.
- Add blueberries to a bowl and toss with 1 teaspoon flour before adding to the lemon batter. Toss getly to incorporate.
- Pour the batter into the prepared pan. DO NOT tap the cake pan on the counter! Or your blueberries will sink to the bottom.
- Bake for 50 minutes, or until a tester is inserted and comes back clean and with only a few crumbs attached. The top and edges of the loaf should be golden.
- Let the loaf cool in the pan for 15 minutes. Run a knife along the edges of the loaf and carefully remove the loaf from the pan and transfer to a wire rack to finish cooling.
MAKE THE ICING:
- Sift the powdered sugar into a bowl. Pour in 2 to 2½ tablespoons of buttermilk and whisk until smooth. It should be thick but a pourable consistency.
- Pour the glaze over top of the loaf and use an offset spatula or knife to spread it over top if needed.
- Let cool until the icing has hardened, slice and serve.
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