Zesty Lemon Blueberry Cake
Craving a dessert that's both sweet and sassy? This Zesty Lemon Blueberry Cake recipe delivers! Expect a moist, fluffy cake bursting with juicy blueberries and a vibrant lemon tang, all topped with a luscious lemon glaze. It's easy to make and guaranteed to impress, whether you're hosting a fancy gathering or just treating yourself to something fabulous. Get ready for a flavor explosion that's anything but boring!
Equipment
- 1 9 in square cake pan
- 1 medium mixing bowl
- 1 Spatula optional" sass"
- 1 Small Bowl
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar for the glaze
- 2 tbsp lemon juice for the glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square cake pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the fresh blueberries.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, mix the powdered sugar and lemon juice in a small bowl until smooth. Set aside.
- Cool and Glaze: Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, drizzle the lemon glaze over the top.