Lemon and blueberry are another scrumptuous flavor combination. This recipe for Lemon Blueberry Cake highlights these fruity flavors which is made more special by the creamy buttermilk glaze. This cake is guaranteed moist and delicious! Here is an easy dessert recipe for Lemon Blueberry Cake with Buttermilk Frosting.
1 cup Sugar
3 tablespoons lemon juice, freshly squeezed
1/3 cup butter, melted and cooled
1-1/2 cups all purpose flour (plus extra teaspoon to coat blueberries)
1 teaspoon baking powder
1 teaspoon Kosher salt
1/2 cup milk
1 cup fresh blueberries
2 tablespoons zest of lemon
1 cup powdered sugar
2 tablespoons buttermilk
Preheat oven to 350 degrees. Lightly grease an 8x5 loaf pan with cooking spray then line with parchment paper with extra tabs on the sides for easy pull out.
Combine the eggs, sugar, lemon juice and butter in a large mixing bowl. Mix until well-combined.
In another bowl, stir together the cup of flour, baking powder and salt. Alternately add a third of both the flour mixture and milk into the egg mixture, mixing thoroughly after each addition, until all of the flour mixture and milk are incorporated into the batter.
Let the blueberries roll in a teaspoon of flour until covered. Gently fold the the berries, along with the lemon zest, into the batter.
Pour the batter into the prepared pan and bake for 55-60 minutes, or until a tester inserted in the center of the cake comes out clean. The top and edges of the loaf should be golden brown.
Place the pan on a rack to cool for 10-15 minutes. Run a knife along the edges of the loaf then use the parchment paper tabs to carefully pull the loaf out of the pan and onto a wire rack to completely cool.
Meanwhile, prepare the buttermilk glaze by simplt combining the buttermilk and powdered sugar. Stir until smooth. Pour the glaze over the top of the loaf. Wait for the glaze to set and harden before serving.
Cover leftover Lemon Blueberry Cake with kitchen wrap and store in the refrigerator.