Introduction
Delight in a slice of moist blueberry cake with a citrusy twist. This easy-to-follow recipe combines fresh blueberries, zesty lemon, and a creamy glaze, perfect for any occasion. Whether you’re looking for a sweet treat with your afternoon tea or a dessert to impress your guests, this blueberry lemon cake is sure to be a hit!
Detailed Ingredients with measures
For the Cake:
1 stick unsalted butter
1 tablespoon lemon zest
¾ cup sugar
1 egg (room temperature)
1 teaspoon vanilla extract
1¾ cups flour
2 teaspoons baking powder
1 teaspoon salt
1½ cups blueberries (lightly tossed with a bit of flour)
½ cup plain yogurt
For the Glaze:
½ cup powdered sugar
2-4 tablespoons heavy cream
Lemon zest (for topping)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 40-45 minutes
Total Time: Approximately 1 hour
Yield: 9 servings (8×8 inch cake)
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and prepare an 8×8 inch pan by spraying it with non-stick spray to ensure easy removal of the cake after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the unsalted butter, sugar, and lemon zest. Beat the mixture until it becomes light and fluffy.
Step 3: Add Egg and Vanilla
Crack the room temperature egg into the bowl, and add the vanilla extract. Mix the ingredients together until they are well combined and smooth.
Step 4: Prepare Dry Ingredients
In a separate medium mixing bowl, whisk together the flour, baking powder, and salt until they are evenly blended.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the creamed butter mixture, alternating with the plain yogurt. Start by adding a portion of the flour mixture, followed by yogurt, and continue this process until everything is fully incorporated.
Step 6: Fold in Blueberries
Carefully fold in the lightly floured blueberries into the batter using a spatula, ensuring they are evenly distributed without breaking them.
Step 7: Spread the Batter
Transfer the thick batter into the prepared 8×8 inch pan, spreading it out evenly. Optionally, sprinkle a thin layer of sugar over the top for added sweetness and a nice crust.
Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Step 9: Cool Before Serving
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. After cooling, cut into squares for serving.
Step 10: Prepare the Glaze
In a small bowl, whisk together the powdered sugar and heavy cream. Start with 2 tablespoons of heavy cream and gradually add more until you reach the desired consistency for drizzling.
Step 11: Drizzle the Glaze
Once the cake is cooled, drizzle the glaze over the top. Finish by sprinkling additional lemon zest for a fresh flavor boost.
Notes
Note 1: Blueberry Preparation
Lightly tossing blueberries with a bit of flour helps to prevent them from sinking to the bottom of the cake during baking.
Note 2: Heavy Cream Consistency
Adjust the amount of heavy cream in the glaze according to your preference for thickness; less cream makes a thicker glaze, while more cream will yield a thinner glaze.
Note 3: Room Temperature Egg
Using a room temperature egg helps to create a smoother batter and better texture in the finished cake.
Note 4: Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Cook techniques
Creaming Butter and Sugar
Creaming is a technique used to incorporate air into a mixture, resulting in a light and fluffy texture. Begin by beating room temperature unsalted butter with sugar and lemon zest until the color lightens and the mixture becomes smooth.
Folding
Folding is a gentle mixing technique that helps maintain the structure of delicate ingredients. Use a spatula to lift and turn the mixture, combining the blueberries with the batter without breaking them.
Preventing Blueberries from Sinking
Tossing blueberries in a bit of flour before adding them to the batter helps prevent them from sinking during baking. This technique allows for an even distribution of blueberries throughout the cake.
Testing for Doneness
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. This method ensures that the cake is baked through without being dry.
Making a Glaze
For a smooth glaze, mix powdered sugar with heavy cream gradually. Start with a small amount of cream and add more until the desired consistency is achieved. It should be pourable but not too thin.
FAQ
Can I substitute butter with oil in the cake recipe?
Yes, but the texture may differ. Butter provides flavor and helps create a fluffy crumb, while oil can make the cake denser.
What can I use instead of plain yogurt?
You can substitute with sour cream or buttermilk. Both options will provide moisture and a slight tang similar to yogurt.
How do I store any leftover cake?
Store the leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze the cake.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just ensure they are lightly coated with flour to prevent sinking and reduce moisture during baking.
What is the purpose of adding lemon zest to the cake?
Lemon zest adds brightness and enhances the overall flavor profile of the cake, complementing the blueberries beautifully.
Conclusion
This delightful blueberry lemon cake, enhanced with a creamy glaze, is a perfect combination of flavors that brings brightness to any occasion. The balance of sweetness from the blueberries and tang from the lemon zest makes it a delightful treat that is sure to please.
Blueberry Muffins
Try using the same batter to create delicious blueberry muffins. Simply adjust the baking time and use muffin tins instead of a cake pan.
Lemon Poppy Seed Cake
Incorporate poppy seeds into the batter for a light, refreshing lemon poppy seed cake, perfect for tea time.
Mixed Berry Cake
Replace blueberries with a mix of raspberries, strawberries, and blackberries for a colorful and fruity variation.
Yogurt Parfait
Layer the cake with yogurt and fresh fruits to create a delicious parfait. This is a great way to enjoy the flavors in a lighter dish.
Lemon Blueberry Scones
Transform the recipe into scones by adding additional cream and cutting the dough into triangles. Bake until golden for a delightful breakfast treat.
Cupcakes
Bake the batter in cupcake liners for beautifully portioned blueberry lemon cupcakes, great for parties or gatherings.
Blueberry Compote
Create a blueberry compote to drizzle on top of pancakes or waffles using fresh blueberries, sugar, and lemon juice for a tasty breakfast addition.
