This blueberry cake with lemon glaze is loaded with blueberries and a tangy lemon flavor. It makes a lovely brunch, tea or anytime cake.
Why should you bake this cake?
The blueberry cake with lemon glaze is a tray-bake bursting with flavor of fresh blueberries. You will find blueberries in two layers in this cake. This simple recipe is easy to bake and is best when consumed fresh. You can enjoy it in breakfast or with evening tea.
The glaze further enhances the flavor of this bake, but it is optional. The cake is good to be served as-is without any glaze. If you like blueberries, try my Blueberry Muffins as well.
Table of Contents
This cake is light, moist, fluffy and gooey in the middle and will melt in your mouth. The bottom is crispy but delicate and this cake needs to be handled with care. Transfer it once from the pan to the wire rack to cool and then to the pan to serve.
This cake requires simple ingredients available easily in the kitchen.
Fresh or Frozen Blueberries
I prefer fresh blueberries for this recipe. I wash them and dry them thoroughly before adding it to the cake batter. But the frozen blueberries are equally good and would not effect the texture of the final product. If you are using frozen blueberries do not thaw them. Just take out of the freezer and throw them in the batter and voila.
Tangy Lemon-ish Flavor
While the predominant flavor of the cake is blueberries, lemon gives it a tangy taste and further enhances the flavor of the bake. The lemon zest in the cake and the lemon juice in the glaze will complement the blueberries.
How to Store
Eat the cake fresh if you really want to enjoy the texture and the flavor to its fullest. You can freeze it too and it will keep fresh for up to 3 months. Wrap the cake in plastic wrap and add a layer of foil to it. Freeze it. To defrost, simply remove the plastic wrap and foil and keep at room temperature for 3 – 4 hours to thaw completely. You may heat it in the microwave as well before serving.
Blueberry Cake with Lemon Glaze
- 5 tablespoon butter (65 grams/2 ½ oz) at room temperature
- ¾ cup castor sugar (170 grams)
- 1 egg (large) at room temperature
- 2 cups all-purpose flour (240 grams/8 oz)
- 1 tablespoon baking powder (15 grams)
- ½ teaspoon salt (2.5 grams)
- 1 cup full-fat milk (250 ml) at room temperature
- ½ teaspoon lemon zest (2.5 grams)
- 2 cups fresh or frozen blueberries (225 grams/8 oz) if frozen, do not thaw
- 1 cup icing sugar (115 grams/4 oz)
- 2 tablespoon lemon juice (30 ml) fresh
- Preheat the oven to 350 F. Grease a 13 x 9 pan with baking spray, layer with a parchment paper in the bottom and set aside.
- Take a bowl and sift flour, baking powder and salt together.
- In another large bowl, cream together the butter and sugar until it turns light and fluffy for 5-6 minutes. Beat in the egg and add milk.
- Add the dry ingredients and lemon rind. Fold it.
- Pour half of the batter in the greased tin and spread it evenly in the pan. It will be a thin layer.
- Sprinkle the fresh half blueberries on it. Blueberries should be thawed and dried beforehand.
- Spread the rest of the batter on top of the blueberries equally to the edges. Sprinkle the remaining blueberries on the top.
- Put it in the middle rack of the oven. It will take 25 – 35 minutes to bake. My cake was done in 25 minutes. To check if the cake is done, insert a toothpick or a skewer in the center until is comes out clean.
- Keep the cake in the tray for 5 minutes before putting it on the wire rack to cool. Peel off the parchment paper before transferring on the wire rack.
- Sift the icing sugar in a bowl and add lemon juice to it until a smooth consistency glaze. Drizzle it over the warm cake.