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. This is one of the best blueberry recipes. The flavor combination of fresh berries and tart lemons makes it a great choice to enjoy as a breakfast cake.
2cupsfresh or frozen blueberries (225 g) if frozen, do not thaw
Lemon Glaze:
1 cuppowdered or icing sugar (115 g)
2tablespoonlemon juice (30 ml) fresh
Instructions
Blueberry Cake:
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.
Lemon Glaze:
Sift the icing sugar in a bowl and add lemon juice to it until a smooth consistency glaze. Drizzle it over the warm cake.
Notes
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.