Moist Lemon Blueberry Delight (Printable)

Moist cake featuring fresh blueberries and tangy lemon zest, perfect for seasonal celebrations.

# Ingredient List:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/4 cup vegetable oil
07 - 1 1/4 cups granulated sugar
08 - 3 large eggs, at room temperature
09 - 1 tablespoon freshly grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup whole milk, at room temperature
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour

→ Lemon Glaze

14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons fresh lemon juice

# Steps:

01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - Using an electric mixer or whisk, cream the butter, vegetable oil, and granulated sugar until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each. Incorporate lemon zest and lemon juice until combined.
05 - Alternate adding the dry ingredient mixture and milk to the batter in three additions, beginning and ending with flour mixture. Stir in vanilla extract.
06 - Gently fold the blueberries that have been tossed with flour into the batter to prevent sinking.
07 - Pour batter into prepared pan and smooth the surface. Bake for 38 to 42 minutes until a toothpick inserted into the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
09 - Whisk powdered sugar with fresh lemon juice until smooth and pourable.
10 - Drizzle the lemon glaze over the cooled cake. Allow the glaze to set before slicing and serving.

# Expert Advice:

01 -
  • The lemon glaze soaks into the top just enough to add sweetness without making it soggy.
  • Blueberries stay plump and juicy instead of sinking to the bottom.
  • It tastes fancy but uses ingredients you probably already have.
  • Leftovers somehow get even better the next day.
02 -
  • Do not overmix the batter once you add the flour or youll end up with a tough, chewy cake instead of a tender one.
  • If your blueberries are huge, cut a few in half so they distribute better and dont create giant pockets.
  • Let the cake cool completely before glazing or the glaze will just melt and run off the sides.
03 -
  • Use a light hand when folding in the blueberries or youll deflate all the air you just beat into the batter.
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes of baking.
  • Make the glaze slightly thicker if you want it to stay put, or thinner if you want it to soak into the cake a bit.

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