Description
A crowd-pleasing cake that combines bright lemon tartness with sweet blueberries, perfect for desserts, breakfast, or snacks.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 cup butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- Juice and zest of 2 lemons (about 1/4 cup lemon juice)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
- 2 1/2 cups powdered sugar
- 1/3 cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and line it with parchment paper.
- Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter with sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, incorporating fully before the next. Then add vanilla and buttermilk, mixing until combined.
- Combine dry ingredients into the wet mixture until no flour streaks remain. Gently fold in lemon juice, zest, and blueberries.
- Bake the cake for 40-45 minutes or until a toothpick comes out with moist crumbs. Allow it to cool completely.
- Make the glaze by whisking powdered sugar and lemon juice until smooth, then pour it over the cooled cake.
Notes
Use softened butter for best results and make sure to store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg