Lemon Glazed Blueberry Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
3/4 cup whole milk
09 -
2 cups fresh blueberries
→ Topping
10 -
3/4 cup granulated sugar
11 -
1/3 cup all-purpose flour
12 -
1/2 teaspoon ground cinnamon
13 -
1/4 cup unsalted butter, chilled and cubed
→ Lemon Glaze
14 -
1 cup powdered sugar
15 -
2 tablespoons freshly squeezed lemon juice
16 -
1 teaspoon lemon zest
# Instructions:
01 -
Preheat oven to 180°C (350°F). Grease and flour a 13x9-inch baking pan. In a medium bowl, combine flour, baking powder, and salt. Set aside.
02 -
Cream softened butter and granulated sugar in a large bowl until light and fluffy. Add the egg and vanilla extract, and mix until fully combined.
03 -
Gradually add the dry mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until smooth. Fold in the blueberries and pour batter evenly into the prepared pan.
04 -
In a small bowl, combine granulated sugar, flour, and cinnamon. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
05 -
Sprinkle the crumb mixture evenly over the batter in the pan.
06 -
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
07 -
In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until a smooth glaze forms.
08 -
Drizzle the lemon glaze over the cooled cake, letting it seep into the top. Slice and serve.
# Notes:
01 -
For a more prominent crumb topping, prepare an additional 1/4 cup of the topping mixture.