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
Scale
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