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Lemon Blueberry Cake

Lemon Blueberry Cake

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A soft and bright lemon blueberry cake with a tender crumb, juicy blueberries, and a simple lemon glaze. It is fresh, buttery, and perfect for brunch, dessert, or an afternoon treat.

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup whole milk
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 tablespoon all-purpose flour, for tossing with the blueberries
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for the glaze

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  3. In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup softened unsalted butter, 2 large eggs, 1/2 cup plain Greek yogurt, 1/4 cup whole milk, 2 tablespoons lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and stir gently until just combined.
  5. Toss 1 1/2 cups fresh blueberries with 1 tablespoon all-purpose flour, then fold them into the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  9. Whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice, for the glaze, then spoon it over the cooled cake.
  10. Slice and serve.

Notes

  • Tossing the blueberries with flour helps prevent them from sinking.
  • Do not overmix the batter or the cake may turn dense.
  • Use fresh lemons for the brightest flavor.
  • Let the cake cool completely before glazing for the best finish.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://cooktune.com/lemon-blueberry-cake-2/