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Lemon Glazed Blueberry Cake

A delightfully easy and fast Lemon Glazed Blueberry Cake, bursting with fresh blueberries and a vibrant lemon glaze, perfect for a taste of sunshine on any occasion.
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Cook Time 45 minutes
Total Time 45 minutes
Course: Baking, Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2/3 cup unsalted butter softened
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 large eggs separated
  • 2 tsp vanilla extract
  • 3 cups fresh blueberries or frozen blueberries (thawed, drained, and lightly floured)
  • 1 lemon zest of
For the Lemon Glaze
  • 2 tbsp fresh lemon juice
  • 1 cup confectioners' sugar approximately

Equipment

  • Large bowl
  • Electric Mixer
  • Separate clean bowl
  • 9x13-inch Baking Pan
  • Toothpick
  • Whisk

Method
 

  1. Step 1: In a large bowl, combine your all-purpose flour, granulated sugar, and softened butter using an electric mixer until it looks like coarse crumbs. Set aside about ¾ cup of this crumbly mixture for the topping.
  2. Step 2: To the remaining flour, sugar, and butter mixture, add the salt, baking powder, vanilla extract, milk, egg yolks, and lemon zest. Blend with your electric mixer until smooth and well combined.
  3. Step 3: In a completely separate, clean bowl, beat the egg whites until they form stiff, glossy peaks.
  4. Step 4: Gently fold the stiff egg whites into your cake batter. Pour this dreamy batter into your greased 9x13 inch baking pan.
  5. Step 5: Evenly sprinkle your fresh (or prepped frozen) blueberries all over the top of the batter. Then, take the reserved ¾ cup of crumbly mixture and sprinkle it generously over the blueberries.
  6. Step 6: Slide your pan into that preheated 350°F (175°C) oven. Let it bake for about 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Step 7: While the cake is cooling (you want it warm, not hot), whisk together the fresh lemon juice and confectioners' sugar. Start with the lemon juice and gradually add the sugar until you get a smooth, pourable consistency. Drizzle this glaze all over your warm cake, and serve immediately.

Notes

This cake is wonderfully versatile! Try swapping blueberries for raspberries, blackberries, or a mix. Experiment with orange or lime zest and juice for different citrus flavors. If you're not a fan of lemon glaze, a simple dusting of powdered sugar or a light cream cheese frosting would also be delicious. For extra treats, fold in a half cup of white chocolate chips or chopped nuts like almonds or pecans. You can make this cake gluten-free by using a 1:1 gluten-free baking blend. For best results, ensure butter, eggs, and milk are at room temperature. Avoid overmixing the batter to keep the cake tender. Toss blueberries lightly with flour to prevent them from sinking. Beat egg whites to stiff peaks for an airy texture. Allow the cake to cool to warm (not hot) before glazing so the glaze sets beautifully.
You can prep the cake batter (without egg whites and blueberries) a day ahead and store it covered in the fridge. This cake stores well on your counter for 2-3 days, well-covered, or in the fridge for 4-5 days in an airtight container. For longer storage, freeze the cake (without the glaze) wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge, then bring to room temperature and prepare fresh glaze before serving.