Lemon Glazed Blueberry Delight

This lemon glazed blueberry cake has been my family's dessert obsession ever since I first made it. The perfect combination of tender crumb, bursting blueberries, and bright lemon glaze creates a cake that disappears faster than you can imagine.

I first baked this for a breakfast-for-dinner night, expecting it to last several days. Instead, my son devoured half the entire cake in one sitting, declaring it the best blueberry cake he'd ever tasted while reaching for another slice.

Ingredients

• Fresh blueberries: washed and dried thoroughly for the brightest flavor
• Lemon zest and juice: from fresh lemons gives the authentic citrus punch
• Buttermilk: creates the tender crumb that makes this cake irresistibly soft
• All-purpose flour: provides the perfect structure use unbleached for best results
• Butter: at room temperature ensures proper creaming and air incorporation
• Granulated sugar: balances the tartness of the berries and lemon
• Eggs: bind everything together while adding richness
• Vanilla extract: enhances all the flavors without overwhelming
• Baking powder and baking soda: for the perfect rise
• Salt: to balance sweetness and enhance flavors

Step-by-Step Instructions

Prepare the Batter:

Cream butter and sugar together for a full 3 minutes until light and fluffy. This incorporates air that helps create that tender crumb everyone loves. Add eggs one at a time, beating well after each addition to maintain the smooth texture.

Mix Dry Ingredients:

Whisk flour, baking powder, baking soda and salt in a separate bowl. This ensures even distribution of leavening agents throughout the batter for consistent rise.

Combine Wet and Dry:

Alternate adding the flour mixture and buttermilk to the creamed butter mixture, beginning and ending with flour. Mix just until combined after each addition to avoid developing too much gluten which would make the cake tough.

Fold in Blueberries:

Gently fold fresh blueberries into the batter using a spatula with a light hand. Tossing berries in a tablespoon of flour first helps prevent them from sinking to the bottom during baking.

Create Topping:

Combine sugar, flour and butter for the crumb topping until it resembles coarse crumbs. Sprinkle evenly over batter before baking. The topping will partially melt into the cake creating pockets of sweet buttery goodness.

Bake to Perfection:

Bake in preheated oven until a toothpick inserted in center comes out with a few moist crumbs. The cake should be golden brown and spring back when gently touched.

Make Lemon Glaze:

Whisk together powdered sugar and fresh lemon juice until smooth. Pour over slightly cooled cake allowing it to seep into the warm cake for maximum flavor.

Pin it

The lemon glaze is what truly elevates this cake. I discovered this happy accident when I decided the cake needed more lemon flavor. Pouring it over the still-warm cake allows it to partially absorb, creating pockets of bright citrus that perfectly complement the sweet berries.

Storage Tips

This cake maintains its moisture beautifully when stored properly. Cover leftover cake with plastic wrap or transfer to an airtight container. It keeps at room temperature for 3 days without losing quality. For longer storage, refrigerate for up to a week, though the texture is best when brought back to room temperature before serving.

Perfect Pairings

Serve this cake slightly warm with a scoop of vanilla ice cream for dessert. For breakfast, pair with fresh berries and a dollop of Greek yogurt. It makes a lovely addition to brunch spreads alongside savory egg dishes and pairs beautifully with coffee or tea for afternoon gatherings.

Pin it

Blueberry Selection

Choose plump, firm blueberries with a deep blue color and silvery bloom on the surface. The bloom is a natural protective coating that indicates freshness. Avoid berries that appear shriveled or have any signs of mold. Taste one before using if possible, as the sweetness of your berries will affect the overall flavor of your cake. During winter months, frozen wild blueberries make an excellent substitute. Their smaller size distributes better throughout the batter and they often have more intense flavor than out-of-season fresh berries.

Frequently Asked Questions

→ Can I use frozen blueberries for this cake?

Yes, frozen blueberries work well for this cake. Ensure to toss them lightly in flour before mixing into the batter to prevent sinking.

→ How do I make the lemon glaze?

To prepare the lemon glaze, mix powdered sugar with freshly squeezed lemon juice until smooth and pourable. Adjust the consistency as needed.

→ What can I do if the topping melts into the cake?

If the topping melts into the cake, it will still be delicious. For a more prominent crumb topping next time, consider making extra and sprinkling it evenly on top.

→ Can I make this cake ahead of time?

Absolutely! This cake can be made a day ahead. Store it covered at room temperature or in the fridge to keep it moist and fresh.

→ How do I ensure the cake remains moist?

To keep the cake moist, avoid overbaking. Check for doneness with a toothpick, and remove from the oven as soon as it comes out clean.