Description
A soft, tender blueberry cake bursting with juicy berries and topped with a sweet, tangy blueberry glaze. This cake is perfect for any occasion, from brunch to dessert.
Ingredients
- All-purpose flour: 2 cups – Provides the base structure of the cake while keeping it tender
- Baking powder: 2 teaspoons – Helps the cake rise and stay light
- Salt: 1/4 teaspoon – Balances out the sweetness
- Unsalted butter: 1/2 cup (1 stick), softened – Adds richness and moisture
- Granulated sugar: 1 cup – Sweetens and helps with browning
- Eggs: 2 large – Bind everything together and add richness
- Vanilla extract: 1 teaspoon – Enhances the overall flavor
- Milk: 1/2 cup – Adds moisture and smoothness
- Blueberries: 1 1/2 cups – Provide bursts of fruity flavor throughout the cake
- Lemon zest: From 1 lemon – Adds brightness and depth
- Powdered sugar: 1 cup – Forms the base of the glaze
- Blueberries (for glaze): 1/2 cup – Cooked down to create a vibrant glaze
- Lemon juice: 1 tablespoon – Balances the glaze with tangy acidity
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- Combine Ingredients: In one bowl, whisk flour, baking powder, and salt. In another, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and lemon zest.
- Prepare Your Cooking Vessel: Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Gently fold in blueberries tossed with a little flour.
- Assemble the Dish: Pour the batter into your prepared pan and smooth the top with a spatula.
- Cook to Perfection: Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Finishing Touches: In a small saucepan, cook 1/2 cup blueberries with 2 tablespoons water until they burst. Strain, then mix the juice with powdered sugar and lemon juice to make your glaze. Drizzle over cooled cake.
- Serve and Enjoy: Slice and serve as-is or with a dollop of whipped cream. It’s delicious warm or at room temperature.
Notes
- Use room temperature ingredients for best texture.
- Toss blueberries in a bit of flour to prevent them from sinking.
- Allow the cake to cool fully before glazing to keep the finish neat and shiny.
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 24g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry glazed cake, summer cake, fruit glaze cake, blueberry dessert