There’s just something magical about the combination of juicy blueberries and bright lemon glaze that makes this cake irresistible. “Boyfriend Bait” might sound cheeky, but trust me—it’s so delicious, it’ll win over anyone lucky enough to try it. With its fluffy, tender crumb, pops of fruity sweetness, and a drizzle of tangy lemon glaze, this dessert hits all the right notes.
This recipe is perfect for brunch, a casual get-together, or as an indulgent snack with a cup of tea. Plus, it’s as easy as it is delicious. The name might be playful, but the flavor? Oh, it’s serious business.
Let’s dive into the details of this delightful dessert—because you need this cake in your life!
Why You’ll Love This Recipe
1. Foolproof and Easy
Even if baking isn’t your strong suit, this recipe is beginner-friendly. No fancy techniques, just straightforward mixing and baking!
2. Melt-in-Your-Mouth Texture
The secret? Folding in whipped egg whites for a light and airy cake. Every bite practically melts on your tongue.
3. Bursting with Blueberries
The blueberries stay juicy and sweet, providing little bursts of flavor in every slice. Coating them in flour keeps them from sinking to the bottom, ensuring even distribution.
4. A Lemon Glaze That’s Everything
The glaze is simple—just lemon juice and powdered sugar—but it transforms this cake into something truly special. It’s sweet, tangy, and adds the perfect finishing touch.
5. Make It Your Own
You can tweak this recipe to suit your tastes—swap blueberries for raspberries, add a crumble topping, or skip the glaze for a simpler cake.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 12 slices
Calories per serving: Approximately 320
Protein: 4g
Carbs: 48g
Fat: 12g
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ⅔ cup unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs, separated
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 3 cups fresh or thawed frozen blueberries (coated in flour, excess shaken off)
Lemon Glaze
- 2 tablespoons fresh lemon juice
- 1 cup confectioners’ sugar (more if needed to reach desired consistency)
Step-by-Step Instructions
1. Prepare Your Ingredients
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or non-stick spray, then set it aside.
- If using frozen blueberries, thaw and drain them well to avoid excess moisture. Toss them lightly in flour and shake off the excess.
2. Make the Cake Batter
- Cream the Base Ingredients:
In a large mixing bowl, combine the flour, sugar, and softened butter using an electric mixer. Blend until the mixture resembles coarse crumbs. Set aside ¾ cup of this mixture for the topping. - Combine Wet and Dry Ingredients:
To the remaining flour-butter mixture, add the baking powder, salt, vanilla extract, milk, egg yolks, and lemon zest. Mix until smooth and well combined.
3. Incorporate the Egg Whites
- In a separate bowl, beat the egg whites with a hand mixer or stand mixer until firm peaks form. You’ll know they’re ready when the egg whites hold their shape and don’t droop when you lift the beater.
- Gently fold the beaten egg whites into the batter using a spatula. Be careful not to overmix—you want to keep the batter light and airy.
4. Assemble the Cake
- Pour the batter into the greased 9×13-inch pan, spreading it out evenly with a spatula.
- Evenly sprinkle the blueberries over the top of the batter.
- Take the reserved crumb mixture and sprinkle it on top of the blueberries.
5. Bake the Cake
Place the pan in the preheated oven and bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Add the Lemon Glaze
- While the cake bakes, whisk together the lemon juice and confectioners’ sugar in a small bowl until smooth. Adjust the sugar amount to achieve your desired consistency—it should be thick but pourable.
- Once the cake has cooled slightly (about 10–15 minutes), drizzle the glaze evenly over the top. Let it soak in as the cake cools to room temperature.
How to Serve
This Lemon-Glazed Blueberry Boyfriend Bait is versatile and pairs beautifully with all kinds of accompaniments. Here are some ideas:
- Serve warm with a scoop of vanilla ice cream for an indulgent treat.
- Enjoy it with a dollop of whipped cream and fresh lemon zest on top.
- Pair with a cup of tea or coffee for a cozy afternoon snack.
Additional Tips for Success
- Coat Your Blueberries in Flour
This step keeps the blueberries from sinking to the bottom of the cake. Shake off any excess flour to avoid clumps. - Use Fresh Lemon Juice
For the best flavor, squeeze fresh lemons for the glaze. Bottled juice doesn’t deliver the same zing. - Don’t Overmix the Batter
When folding in the egg whites, mix just until combined to keep the cake light and fluffy. - Test for Doneness
Ovens vary, so check the cake at the 40-minute mark. Insert a toothpick—if it comes out clean, it’s ready. - Customize the Glaze
Prefer a thicker glaze? Add more confectioners’ sugar. Want it tangier? Add extra lemon juice!
Recipe Variations
- Berry Swap: Use raspberries, blackberries, or a mix of berries for a twist on the original.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
- Add a Crunchy Topping: Mix chopped nuts, oats, or coconut flakes into the reserved crumb mixture for added texture.
- Citrus Boost: Add orange zest alongside the lemon zest for extra citrusy goodness.
- Sugar Reduction: Cut the sugar in the batter to 1¼ cups if you prefer a less sweet cake.
Freezing and Storage
- Storage: Keep leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature and reheat gently in the microwave or oven if desired.
Special Equipment
- Electric Mixer: For creaming the ingredients and whipping the egg whites.
- 9×13-inch Baking Pan: Ensures the cake bakes evenly.
- Microplane Zester: Makes zesting lemons a breeze.
- Spatula: Essential for folding egg whites into the batter.
FAQ
1. Can I use other fruits besides blueberries?
Absolutely! Try raspberries, blackberries, or diced strawberries for a fun variation.
2. How do I prevent the cake from being too dense?
Make sure to beat the egg whites until they form firm peaks and fold them in gently to keep the batter light.
3. Can I make this cake dairy-free?
Yes, substitute the butter with a plant-based alternative and use almond or oat milk instead of regular milk.
4. Is the glaze necessary?
While optional, the lemon glaze adds a delightful tang and sweetness that complements the blueberries perfectly.
5. Can I bake this in a different-sized pan?
You can use two 8-inch round pans or a bundt pan, but adjust the baking time accordingly.
Conclusion
There you have it—Lemon-Glazed Blueberry Boyfriend Bait, a cake that’s as charming as it is delicious. Whether you’re baking for someone special or just treating yourself, this recipe is bound to impress.
Try it out and let me know how it goes! Snap a photo, share your creation on Instagram, and tag me—I’d love to see your take on this irresistible cake. Happy baking! 🍋
Print
Lemon-Glazed Blueberry Boyfriend Bait
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A light and fluffy blueberry cake with a tangy lemon glaze. Perfect for brunch, dessert, or a sweet treat, this cake is as easy as it is irresistible.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ⅔ cup unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs, separated
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 3 cups blueberries (fresh or thawed, coated in flour)
Lemon Glaze:
- 2 tablespoons fresh lemon juice
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix flour, sugar, and butter. Reserve ¾ cup of this mixture for topping.
- To the remaining mixture, add baking powder, salt, vanilla, milk, egg yolks, and lemon zest. Mix until smooth.
- Beat egg whites until firm peaks form. Gently fold them into the batter.
- Pour batter into the prepared pan. Sprinkle blueberries and reserved crumb mixture on top.
- Bake for 40–50 minutes or until golden and a toothpick comes out clean.
- For the glaze, whisk lemon juice and confectioners’ sugar. Drizzle over the cake while warm.
Notes
- Coat blueberries in flour to prevent them from sinking to the bottom of the cake.
- Let the cake cool slightly before drizzling the glaze for the best results.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American