This refreshing lemon blueberry cake combines the bright, zesty flavor of lemon with the sweetness of fresh blueberries. Moist and flavorful, it’s perfect for any occasion, from casual gatherings to special celebrations.
Ingredients:
For the Cake:
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 cup fresh blueberries (or frozen, if out of season)
For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for garnish)
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the butter mixture, alternating with the fresh lemon juice, and mix until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
8. Once the cake has cooled for about 10 minutes, drizzle the lemon glaze over the warm cake. If desired, sprinkle additional lemon zest on top for garnish.
9. Allow the cake to cool completely before slicing and serving. Enjoy!
Aprile's Kitchen 