How To Make Lemon Blueberry Cake
Pieces of blueberries mixed into cake batter create a sweet and tasty dessert that’s topped with a tangy lemon glaze. Try our lemon blueberry cake recipe.
Zest and juice lemons and set aside.
Preheat oven to 375 degrees F. Grease and flour a 9×13 pan.
Cream butter and 1½ cups sugar on medium speed until fluffy. Add eggs and mix well.
Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
Pour into prepared pan and bake 30 to 35 minutes or just until a toothpick comes out clean.
Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
Once cooled top with whipped cream or whipped topping.
- Calories: 304.25kcal
- Fat: 12.62g
- Saturated Fat: 7.55g
- Trans Fat: 0.38g
- Monounsaturated Fat: 3.37g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 44.88g
- Fiber: 1.25g
- Sugar: 27.00g
- Protein: 4.33g
- Cholesterol: 64.10mg
- Sodium: 172.23mg
- Calcium: 108.35mg
- Potassium: 96.51mg
- Iron: 0.62mg
- Vitamin A: 114.59µg
- Vitamin C: 6.01mg
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