This Blueberry Cake with Lemon Glaze is bursting with fresh blueberries and tangy lemon flavor, making it a perfect brunch, tea, or anytime cake.
Why You’ll Love This Cake
✔ Light & Fluffy Texture – Moist, airy, and melts in your mouth
✔ Easy to Make – Simple ingredients & foolproof method
✔ Fresh & Fruity Flavor – The blueberries and lemon zest complement each other beautifully
✔ Customizable – Can be made with fresh or frozen blueberries
Texture
This delicate cake has a:
✔ Moist & fluffy interior
✔ Crispy yet soft bottom
✔ Gooey blueberry-filled middle
🔹 Tip: Handle with care when transferring to a wire rack!
Ingredients Required
✅ All-Purpose Flour – The base for the cake structure
✅ Sugar – Adds sweetness
✅ Butter – For richness & softness
✅ Eggs – Helps with structure & fluffiness
✅ Vanilla Extract – Adds depth of flavor
✅ Lemon Zest & Juice – Brings a tangy twist
✅ Blueberries – The star ingredient
📌 Fresh or Frozen Blueberries?
- Fresh: Best for a natural, juicy burst
- Frozen: Works well but do not thaw before use
The Tangy Lemon Glaze
The lemon glaze enhances the cake’s sweet-tart balance, but it’s optional. If you prefer, the cake is delicious even without glaze.
How to Store
✅ Best Fresh – Enjoy within a day for the best texture
✅ Refrigerate – Store in an airtight container for 3-4 days
✅ Freeze – Wrap in plastic wrap + foil, then freeze for up to 3 months
🔹 To thaw: Let sit at room temperature for 3-4 hours or microwave briefly
Summary
Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Course: Dessert
- Cuisine: American
- Servings: 16 pieces
- Calories: 178 kcal
Ingredients
For the Blueberry Cake:
- 5 tbsp butter (65g), room temperature
- ¾ cup castor sugar (170g)
- 1 large egg, room temperature
- 2 cups all-purpose flour (240g)
- 1 tbsp baking powder (15g)
- ½ tsp salt (2.5g)
- 1 cup full-fat milk (250ml), room temperature
- ½ tsp lemon zest (2.5g)
- 2 cups fresh or frozen blueberries (225g)
For the Lemon Glaze:
- 1 cup powdered sugar (115g)
- 2 tbsp fresh lemon juice (30ml)
Instructions
Step 1: Prepare the Cake Batter
1️⃣ Preheat oven to 350°F (175°C). Grease a 13x9-inch baking pan and line the bottom with parchment paper.
2️⃣ In a bowl, sift together flour, baking powder, and salt.
3️⃣ In a large mixing bowl, cream together butter and sugar until light and fluffy (5-6 minutes).
4️⃣ Beat in the egg, then add milk and lemon zest. Mix until just combined.
5️⃣ Fold in the dry ingredients gently.
Step 2: Assemble the Cake
6️⃣ Pour half of the batter into the greased pan and spread evenly.
7️⃣ Sprinkle half the blueberries over the batter.
8️⃣ Spread the remaining batter evenly on top.
9️⃣ Sprinkle the rest of the blueberries over the cake.
Step 3: Bake the Cake
🔟 Bake in the middle rack for 25-35 minutes. Cake is done when a toothpick inserted in the center comes out clean.
1️⃣1️⃣ Let the cake rest 5 minutes in the pan, then transfer to a wire rack to cool.
Step 4: Prepare & Apply Lemon Glaze
1️⃣2️⃣ Sift powdered sugar into a bowl. Add lemon juice and stir until smooth.
1️⃣3️⃣ Drizzle glaze over the slightly warm cake for better absorption.
Baking Tips
✔ Handle with Care: The cake is delicate, so transfer it gently.
✔ Room Temperature Ingredients: Ensures a light, moist crumb.
✔ Don’t Overmix: Overmixing can make the cake dense.
✔ Use Frozen Blueberries Directly: Do not thaw frozen berries before baking.
Nutrition
Serving Size: 1 piece
- Calories: 178
- Fat: 5g (8%)
- Carbs: 33g (11%)
- Sugar: 19g (21%)
- Protein: 3g (6%)
