Lemon Blueberry Cake:
When I think of summer two of the fruits that always come to mind are lemons and blueberries, so naturally they are the perfect combination for a refreshing summer dessert. My family loves this recipe so much that we enjoy it all year round, not just during the summer when blueberries are in abundance. Of all the lemon blueberry cake recipes I have made, I truly believe this is one of the easiest. Using a bundt cake pan to bake it in also makes the cake so pretty whether you top it with the lemon glaze or simply with the powdered sugar, but I have also made it in a loaf pan (pictured above). When making this recipe make sure you toss the blueberries in the flour before adding them to the batter. This is done to keep the blueberries from sinking to the bottom of the pan, which results in them being evenly distributed throughout the cake mix. When making the glaze, you can substitute milk for the lemon juice, if you prefer less lemon flavor. Once the cake is baked, let it cool long enough before you invert it onto a cake pan. If inverted too soon, it will stick to the bundt pan and fall apart. I know once you try this recipe it will become one of your favorite desserts. Now, let's bake!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 10-12 slices
Ingredients:
Instructions:
To make the glaze:
When I think of summer two of the fruits that always come to mind are lemons and blueberries, so naturally they are the perfect combination for a refreshing summer dessert. My family loves this recipe so much that we enjoy it all year round, not just during the summer when blueberries are in abundance. Of all the lemon blueberry cake recipes I have made, I truly believe this is one of the easiest. Using a bundt cake pan to bake it in also makes the cake so pretty whether you top it with the lemon glaze or simply with the powdered sugar, but I have also made it in a loaf pan (pictured above). When making this recipe make sure you toss the blueberries in the flour before adding them to the batter. This is done to keep the blueberries from sinking to the bottom of the pan, which results in them being evenly distributed throughout the cake mix. When making the glaze, you can substitute milk for the lemon juice, if you prefer less lemon flavor. Once the cake is baked, let it cool long enough before you invert it onto a cake pan. If inverted too soon, it will stick to the bundt pan and fall apart. I know once you try this recipe it will become one of your favorite desserts. Now, let's bake!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 10-12 slices
Ingredients:
- 2 + 3/4 cups all purpose flour
- 2 cups blueberries + 1 tablespoon all-purpose flour (to mix in)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened at room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup lemon juice (fresh preferred)
- 2 tablespoons lemon zest (optional)
- 1/4 cup canola or vegetable oil
- 1 cup full fat sour cream, room temperature
- 1 cup confectioners sugar
- 2 tablespoons milk or half and half, add more as needed to thin
- 1 tablespoon freshly squeezed lemon juice (or 1 teaspoon lemon extract)
Instructions:
- Preheat oven to 350 degrees.
- Add the blueberries and 1 tablespoon of flour in a bowl and toss together, making sure all of the blueberries are coated in flour. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, using an electric mixer or the paddle attachment of a stand mixer, beat the butter and sugar until light and fluffy (about 4-5 minutes).
- Mix the eggs in, one at a time until well combined, then add the vanilla extract.
- Slowly mix in the lemon juice, lemon zest, and oil.
- Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until combined, making sure not to over mix the batter. Then add the blueberries and gently fold them into the batter until just combined.
- Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
- Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
- Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
To make the glaze:
- In a medium sized mixing bowl, whisk together the powdered sugar, milk, and lemon juice until well combined and there are no lumps. If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar to thicken it up.
- Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
- Slice the cake, serve and enjoy!