This light and flavourful cake is bursting with flavor and color. Soft, airy, and moist Lemon Blueberry cake disappears very quickly every time I make it. I am not sure if to blame it's sponge generously filled with berries or a lemon sugar glaze that compliment it perfectly in its own citrusy way. Anyway, this combination creates a totally flavorful and melt-in-your-mouth experience.
1 ½ cups self-raising flour*
85 gr unsalted butter, room temperature
¾ cup sugar
2 large eggs
½ tsp. vanilla
2 tbsp.grated lemon zest
½ cup milk
1 cup fresh blueberries
You can substitute the self-raising flour by all-purpose flour and adding 1 tsp. baking powder and ¼ tsp. salt
1/2 cup sugar
4-5 tbsp. fresh lemon juice
Preheat the oven to 350 F.
Make the cake:?
Beat with electric mixer the butter for about a minute until softened. Add the sugar and continue beating until fluffy.
Add the eggs, one at a time, beating well after each addition.Add the vanilla and the lemon zest. With the mixer on "stir" or by hand, add the flour in three additions and milk in two additions, alternately, starting and ending with the flour. Mix only to combined.
Wash and pat dry the blueberries and gently fold them into the dough.
Grease a loaf or a bundt pan with a removable bottom. I use 8" bundt pan.
Transfer the dough into the pan and place it on the rack in the center of the oven. Bake for about 40-45 minutes, or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
Make a Lemon Glaze:
In a small pan over a low-medium heat, mix the sugar and lemon juice until the sugar dissolves, stirring constantly.
When the cake is done, remove it from the oven. Pierce the cake all over with a toothpick, pour half of the lemon glaze over the cake and brush to cover evenly. Because both the cake and the glaze are hot, the glaze will mostly soak the cake.
Allow the cake to cool for about 30 minutes, warm the rest of the lemon glaze and brush it on the cake. This time the glaze will cover the cake to create a very citrusy and flavorful glaze.
- self-raising flour
- 1 ½ cups self-raising flour*
- 85 gr unsalted butter, room temperature
- ¾ cup sugar
- 2 large eggs
- ½ tsp. vanilla
- 2 tbsp.grated lemon zest
- ½ cup milk
- 1 cup fresh blueberries
- 1/2 cup sugar
- 4-5 tbsp. fresh lemon juice
The Cooking Tale
Blueberry Lemon Cake with Lemon Sugar Glaze
This light and flavourful cake is bursting with flavor and color. Soft, airy, and moist Lemon Blueberry cake disappears very quickly every time I make it. I am not sure if to blame it's sponge generously filled with berries or a lemon sugar glaze that compliment it perfectly in its own citrusy way.
Step by step:
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