This Lemon Blueberry Cake is a super moist and lemony! This loaf cake studded with plump and juicy blueberries is drizzled with a sweet and tangy buttermilk icing. Yields 1 loaf or about 8 slices.

Lemon Blueberry Cake

If you love lemon and blueberry togethers, this cake is your jam.

I love all lemon desserts, however I’m especially fond of whenever lemon and blueberries collide into a moist (sorry had to) cake-y loaf and then coated in a thick layer of icing. It’s such a perfect combination that I’m not sure what I love more – the lemon blueberry cake or the icing. It’s a tough call, so to be fair, I will not be choosing sides. Because the cake would be incredible all by itself, but the icing takes this loaf beyond and me along with it..

Lemon Blueberry Cake

Hi, my name is Laurie, and I’m a lemon-blueberry junkie

Ingredients for Lemon Blueberry Cake

To Make This Lemon Blueberry Cake You Will Need:

for the cake:

  • eggs
  • granulated sugar
  • unsalted butter
  • freshly squeezed lemon juice
  • unbleached all-purpose flour
  • baking powder
  • kosher salt
  • whole milk
  • blueberries
  • lemon zest

for the glaze:

  • powdered sugar
  • buttermilk

grease 8.5 inch loaf pan

Preheat your oven to 350°

Grease an 8.5 inch loaf pan with melted butter or baking spray (I use Baker’s Joy).

massage lemon zest into sugar

In a small bowl, add 1 cup granulated sugar and 2 tablespoons lemon zest. Use your fingers to massage the sugar and zest together.

lemon sugar

Stop once the lemon sugar resembles wet sand.

whisk together dry ingredients

In a small bowl, measure and add 1-1/4 cups unbleached all-purpose flour, 1 teaspoon baking powder and 3/4 teaspoon fine salt. Set aside.

whisk together wet ingredients

In a larger mixing bowl, add all of the lemon sugar, crack in 2 large eggs, pour in 1/3 cup of melted (and cooled) unsalted butter, 3 tablespoons fresh squeezed lemon juice (no seeds or pulp) and 1 teaspoon vanilla extract.

combined wet

Whisk to combine and set aside.

alternate adding dry ingredients into the wet

Alternate adding 1/3 of the flour mixture and 1/3 of the 1/2 cup of milk. Stir after each one is added, beginning with the flour and ending with the milk.

with milk

I do it in thirds. Dry ingredients, milk, dry ingredients, milk, dry ingredients, milk… you get the picture.

toss blueberries with flour

Sort through 6 ounces of blueberries to check for stems. Rinse well and pat dry before tossing the blueberries in a bowl with 1 teaspoon of flour. The flour helps them from sinking to the bottom of the cake, thank you Ina Garten.

add blueberries into cake batter

Then add the coated blueberries into the lemon cake batter.

gently stir to combine

Gently stir to combine.

add batter into greased loaf pan

Next, pour the batter into the prepared pan.

bake in preheated oven for 50 minutes

Do not tap the cake pan on the counter!

Otherwise, the blueberries will sink to the bottom of the loaf. Sadly, I speak from experience. Slide the pan into a preheated 350° for 50 minutes or until a tester comes out clean with only a few crumbs attached. Rotate the pan halfway through baking to ensure even baking.

just baked Lemon Blueberry Cake

Let the cake cool in the pan for 10-15 minutes before carefully removing it from the pan to a wire rack to finish cooling.

combine sifted powdered sugar with buttermilk

Once cool make the buttermilk glaze!

Sift 1 cup powdered sugar into a bowl, preferably one with a spout. Gradually pour in a little buttermilk, you may need 2 to 2-1/2 tablespoons.

icing

Whisk until smooth and ZERO clumps of sugar. It should be thick but pourable.

pour icing overtop of cooled cake

Lastly, pour it all over top of your cooled lemon blueberry cake.

let icing completely cool to harden

Drips are everything.

icing drips

Be sure to save the parchment to pick at those pools oh hardened icing. It’s the adult version of the cookie-batter beater or so I’ve been told. 👀

Lemon Blueberry Cake

As you can see I couldn’t wait for the icing to cool completely.  I’m a total sucker for slightly warm cake and slightly hardened icing. Don’t be like me or do be like me and dig in!

Lemon Blueberry Cake

You won’t regret it.

Lemon Blueberry Cake

And why would you? It’s a sliver of heaven right smack dab in the center of you plate. Begging to be eaten, either by fork or by fingers.

Lemon Blueberry Cake

Enjoy! And if you give this Lemon Blueberry Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Lemon Blueberry Cake

Lemon Blueberry Cake
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Yield: 8 servings

Lemon Blueberry Cake

This Lemon Blueberry Cake is a super moist and lemony! This loaf cake studded with plump and juicy blueberries is drizzled with a sweet and tangy buttermilk icing. Yields 1 loaf or about 8 slices.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

FOR THE CAKE:

  • 1¼ cups unbleached all-purpose flour, plus 1 teaspoon for blueberries
  • 3/4 teaspoon fine salt, sea salt or Himalayan
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest, from about 2 large lemons
  • 1/3 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 3 tablespoons lemon juice, freshly squeezed, strained of seeds and pulp
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk, any kind will do
  • 6 ounces blueberries, rinsed and patted dry
  • 1 teaspoon unbleached all-purpose flour

FOR THE ICING:

Equipment

Instructions 

  • Preheat your oven to 350° and grease a loaf pan with melted butter or spray with baking spray.
  • In a small bowl whisk together the flour, baking powder and salt. Set aside.
  • In a separate bowl combine sugar with lemon zest. Use you fingers to work the sugar into the zest until it resembles wet sand.
  • In a mixing bowl add the lemon sugar, melted (and cooled) butter, eggs, lemon juice and vanilla extract. Whisk to combine.
  • Alternate adding 1/3 of the flour mixture and 1/3 of the milk. Stir after each one is added, beginning with the flour and ending with the milk.
  • Add blueberries to a bowl and toss with 1 teaspoon flour before adding to the lemon batter. Toss getly to incorporate.
  • Pour the batter into the prepared pan. DO NOT tap the cake pan on the counter! Or your blueberries will sink to the bottom.
  • Bake for 50 minutes, or until a tester is inserted and comes back clean and with only a few crumbs attached. The top and edges of the loaf should be golden.
  • Let the loaf cool in the pan for 15 minutes. Run a knife along the edges of the loaf and carefully remove the loaf from the pan and transfer to a wire rack to finish cooling.

MAKE THE ICING:

  • Sift the powdered sugar into a bowl. Pour in 2 to 2½ tablespoons of buttermilk and whisk until smooth. It should be thick but a pourable consistency.
  • Pour the glaze over top of the loaf and use an offset spatula or knife to spread it over top if needed.
  • Let cool until the icing has hardened, slice and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1g, Calories: 339kcal, Carbohydrates: 60g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 302mg, Potassium: 95mg, Fiber: 1g, Sugar: 43g, Vitamin A: 343IU, Vitamin C: 6mg, Calcium: 69mg, Iron: 1mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American