Lemon-Infused Blueberry Cake

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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This Lemon-Infused Blueberry Cake is a delightful fusion of zesty lemon and juicy blueberries. It's perfect for springtime gatherings or anytime you crave a bright and fruity dessert. With a light, fluffy texture and a sweet-tart glaze, this cake is bound to become a favorite.

Ingredients for Lemon-Infused Blueberry Cake

Butter is the foundation for our cake, lending richness and moisture. Granulated sugar sweetens the batter while helping it rise and form a lovely crust. Eggs add structure and bind the ingredients together. A hint of vanilla extract enhances the flavors, while lemon zest infuses the batter with a bright citrus aroma.

All-purpose flour provides the necessary body and texture. Baking powder ensures the cake rises evenly, and a pinch of salt balances the sweetness. Whole milk keeps the batter moist and tender. Our star ingredient, fresh blueberries, brings bursts of flavor, and a touch of lemon juice in the glaze complements the cake perfectly. Finally, powdered sugar gives the glaze its smooth, sweet finish.

Tips & Tricks

  • Room temperature ingredients blend more seamlessly, so let the eggs and butter sit out for a bit before starting.
  • If you only have frozen blueberries, thaw and pat them dry to avoid excess moisture.
  • For a more intense lemon flavor, consider adding a touch more zest or a splash of lemon extract.

Serving Suggestions

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a slightly more sophisticated touch, serve with a handful of fresh berries on the side. It’s also a lovely afternoon treat with a cup of green tea.

Frequently Asked Questions

Can I use a different fruit?
Absolutely! Raspberries or blackberries would be delicious alternatives.
How should I store the cake?
Keep it in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Can I make this cake gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour for similar results.

Lemon-Infused Blueberry Cake Recipe Walkthrough

First, get your oven preheating to 350°F (175°C) and prepare your 9-inch round cake pan with a good coating of grease. This way, the cake will come out smoothly later. In a mixing bowl, cream the butter and granulated sugar together until the mixture turns light and fluffy. This usually takes a few minutes, but it's worth it for that perfect cake texture.

Next, add the eggs, one at a time, beating well after each addition. This ensures they're fully incorporated and the batter stays smooth. Mix in the vanilla extract and lemon zest, letting the citrus aroma fill your kitchen.

In another bowl, whisk together your dry ingredients: flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, alternating with the milk. Start and end with the dry mix, which helps maintain a nice, even consistency in your batter.

Before adding the blueberries, toss them with a tablespoon of flour. This little trick prevents them from sinking to the bottom of the cake. Gently fold them into the batter, being careful not to crush them. Pour your batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-45 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, simply whisk together lemon juice and powdered sugar until smooth. Drizzle this over your cooled cake for a shiny, citrusy finish.

Why You'll Love This Recipe

  • The perfect balance of sweet and tart flavors keeps your taste buds dancing.
  • Fresh blueberries bring a burst of juicy goodness in every bite.
  • Simple, everyday ingredients make it easy to whip up anytime.
  • The lemon glaze adds a beautiful, glossy finish and extra zing.

Ingredients

1 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
2 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 and 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)
1 tablespoon lemon juice
1 cup powdered sugar

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in the vanilla extract and lemon zest until combined.
5. In another bowl, whisk together 2 and 1/2 cups flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
7. Toss the blueberries with 1 tablespoon of flour to coat them, then gently fold into the batter.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. For the glaze, whisk together lemon juice and powdered sugar until smooth, then drizzle over the cooled cake.

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