Description
A moist and fluffy lemon cake bursting with fresh blueberries, topped with a zesty lemon glaze, perfect for Easter gatherings.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, toss blueberries with 1 tablespoon flour to prevent sinking.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla.
- Gradually add dry ingredients to wet mixture, alternating with buttermilk, beginning and ending with dry ingredients. Fold in coated blueberries.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over cooled cake before serving.
Notes
You can customize the seasonings to taste.