This blueberry cake with lemon glaze is loaded with blueberries and a tangy lemon flavor. This cake has moist crumbs and adorned with a tart lemon glaze which makes it a great treat to enjoy with a brunch or a tea session. The flavor combination of fresh berries and tart lemons makes it a great choice to enjoy as a breakfast cake. This is certainly one of the best blueberry recipes.
This moist blueberry crumb cake is a great combination of a buttery pound cake and juicy blueberries. The simple lemon glaze adds a tangy flavor adding to the a great decadent and flavorful cake bursting with blueberries and lots of lemon zest flavor.
In short, this is a perfect dessert made with sweet blueberries, fresh lemons and an easy lemon glaze. This cake has a bright crumb due to fresh lemon flavor.
Blueberries are the perfect choice of berries to incorporate any cake, muffins or donuts just like my Blueberry Muffins, Old-Fashioned Blueberry Muffins, Blueberry Blondies, Baked Blueberry Donuts, Blueberry Banana Cake and Bojangles Blueberry Biscuits.
why this recipe works?
- This Lemon Blueberry Cake recipe has a moist, tender, delicate and fluffy texture and crumb.
- This cake is easy to make with a few simple ingredients.
- The delicious lemon blueberry cake is filled with blueberries which are bursting with sweet flavor and the lemon glaze on the top adds tartness to the cake.
- This tray-bake cake is good to feed a lot of people.
- Serve it at breakfast or take it to the potlucks or any gatherings.
Table of Contents
fresh vs. frozen blueberries
I prefer fresh blueberries for this recipe. I wash them and dry them thoroughly before adding it to the cake batter. But the frozen blueberries are equally good and would not effect the texture of the final product. If you are using frozen blueberries do not thaw them. Just take out of the freezer and throw them in the batter and voila.
ingredients & substitutions for blueberry cake with lemon glaze
Pro Tip # 1
Always use room temperature ingredients for baking (unless otherwise specified) as they incorporate better and give perfect baked treats.
- all purpose flour: provides base and structure to this tray-bake.
- baking powder: the leavening agent in this bake to lift the cake.
- castor sugar: for sweetness.
- blueberries: I prefer fresh blueberries but feel free to use frozen as well.
- milk: I use full fat milk at room temperature. You may use low fat as well.
- butter: I prefer unsalted butter in this cake.
- egg: binds the batter and helps with structure of the cake.
- vanilla extract: adds flavor to the cake.
- lemon zest: always infuse it in the castor sugar for maximum sugar.
- lemon juice: always use fresh juice but you may use the bottled juice as well.
- salt: balances the sweetness and enhances the overall flavor of the cake.
Pro Tip # 2
Always use a digital scale to measure all-purpose flour and other dry ingredients for perfect results. Scooping it out directly using cups may result in uneven amount of dry ingredients and dense bakes.
how to make blueberry cake with lemon glaze
- Whisk the dry ingredients in a medium size bowl.
2. In a large bowl beat together butter, lemon zest and sugar.
3. Add in the eggs, vanilla extract and buttermilk.
4. Add the dry ingredients and mix until combined.
5. Toss the blueberries in all purpose flour.
6. Spread a layer of cake batter into the pan.
7. Sprinkle the blueberries over it.
8. Cover the blueberries with the rest of the cake batter.
9. Sprinkle some more blueberries on the top.
10. Bake at 350 F for about 25 - 30 minutes until a tooth pick inserted in the center comes out clean. Take out the cake let it sit for about 15 minutes and take it out of the pan and let it cool completely on a wire rack.
infuse lemon zest in sugar for a perfect blend of lemon flavor in the cake. when you infuse the zest in sugar, the lemon zest releases its oil that are absorbed by the sugar particles which enhances the overall flavor when incorporated into the batter.
cool the cake completely or the lemon glaze will melt on the cake making it a messy business. Pour the lemon glaze once the cake has cooled down completely.
toss the blueberries in all purpose flour before sprinkling it over the layer of the cake to avoid sinking and ensure equal distribution of the blueberries during baking.
spread one layer of cake in the bottom of the pan before adding the blueberries to it. This is a great tip to ensure the blueberries are evenly distributed throughout the cake.
do not over mix the cake batter as overmixing develops gluten into the cake batter which results in a tough and dry cake.
lemon zest - always ensure that you only use the yellow part and avoid the white part of the lemon in the zest. The white part adds bitterness and we want to avoid it.
I do not recommend it as this cake is delicate to handle. It may get stuck in the Bundt pan and you'll have difficulty to take it out without damaging it. My recommendation is to always use a sheet pan to bake it.
Yes, you can easily divide the batter into two halves. Pour them in 8'' x 4'' pan and know that the baking time may vary due to the change in the size of the cake pan.
how to store
- Place the cake in an airtight container and place in the refrigerator for up to 3 days.
- Wrap the cake pieces in plastic wrap and add a layer of aluminum foil to it. Place it in the freezer for up to 3 months. To thaw the cake, take it out of the freezer and let it sit in the refrigerator for overnight. You may put it in the microwave and heat in 30-seconds interval to warm it as well.
- Do not apply the glaze if you plan to freeze the cake.
more blueberry recipes
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Blueberry Cake with Lemon Glaze
- 9 X 13 inch pan
- Large mixing bowl.
- Rubber Spatula
- Measuring Cups and Spoons
- Digital Scale
- 2 cups all-purpose flour (240 g)
- 5 tablespoon butter (65 g) at room temperature
- ¾ cup castor sugar (170 g)
- 1 egg (large) at room temperature
- 1 tablespoon baking powder (15 g)
- ½ teaspoon salt
- 1 cup full-fat milk (250 ml) at room temperature
- ½ teaspoon lemon zest (2.5 g)
- 2 cups fresh or frozen blueberries (225 g) if frozen, do not thaw
- 1 cup powdered or icing sugar (115 g)
- 2 tablespoon lemon juice (30 ml) fresh
- Preheat the oven to 350 F. Grease a 13 x 9 pan with baking spray, layer with a parchment paper in the bottom and set aside.
- Take a bowl and sift flour, baking powder and salt together.
- In another large bowl, cream together the butter and sugar until it turns light and fluffy for 5-6 minutes. Beat in the egg and add milk.
- Add the dry ingredients and lemon rind. Fold it.
- Pour half of the batter in the greased tin and spread it evenly in the pan. It will be a thin layer.
- Sprinkle the fresh half blueberries on it. Blueberries should be thawed and dried beforehand.
- Spread the rest of the batter on top of the blueberries equally to the edges. Sprinkle the remaining blueberries on the top.
- Put it in the middle rack of the oven. It will take 25 – 35 minutes to bake. My cake was done in 25 minutes. To check if the cake is done, insert a toothpick or a skewer in the center until is comes out clean.
- Keep the cake in the tray for 5 minutes before putting it on the wire rack to cool. Peel off the parchment paper before transferring on the wire rack.
- Sift the icing sugar in a bowl and add lemon juice to it until a smooth consistency glaze. Drizzle it over the warm cake.