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Blueberry Lemon Cake

by | May 18, 2023 | Dessert, easy, Vegetarian |

Blueberry Lemon Cake

Moist, Extra Lemony and loaded with Blueberries. No Mixer Required.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 cups all purpose flour
  • 1/4 tsp salt
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 cup oil
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 tsp vanilla extract
  • 4 tbsp lemon juice
  • 2 tbsp lemon zest packed

Coat Blueberries

  • 2 cups/12oz/340g blueberries
  • 2 tbsp all purpose flour
  • 1 tbsp lemon juice

Sauce

  • 2 tbsp butter melted
  • 1/2 cup powdered sugar
  • 3 tbsp lemon juice

Instructions
 

  • Heat your oven to 350 degrees Fahrenheit or 177 degrees Celsius. Butter a loaf pan on all sides or use an oil spray. Coat with flour and tap out the excess and set aside.
  • Add the baking powder, baking soda and salt to the flour and mix well.
  • Add the eggs to a large bowl and beat well. Add sugar and mix for one minute. Add the oil, milk, lemon juice and mix. Add vanilla extract and lemon zest. Mix to combine. Add the flour mixture. Stir to combine, don’t over mix.
  • To the blueberries, add lemon juice and all purpose flour. Mix well to coat the blueberries. Pour half the batter into the loaf pan. Add all the blueberries and spread evenly. Pour the remaining batter on top. Even out the top. Tap the pan on your counter a few times to get rid of any air bubbles. Bake in the heated oven for approximately 45 minutes.
  • For the sauce, pour melted butter into a measuring cup and add powdered sugar. Mix well. Add lemon juice and stir to combine.
  • Check the cake at 40 minutes in case your oven runs hot. A toothpick inserted into the middle should come out clean when the cake is done. Leave the pan on a rack set on a baking sheet for 10 to 15 minutes. You should be able to touch the pan without burning yourself. Run an offset spatula around the cake so it comes out easily. Flip the cake over onto your hand, tapping the bottom of the pan if necessary. Place the cake on the rack. Using a wooden or metal skewer, poke holes in the cake, all the way to the bottom. Make 4 rows of about 10 holes. Slowly, pour the sauce all over the cake. Some will drip down and into the tray. You can put this sauce back on top or on the sides if you wish. Let the cake absorb all the sauce and cool down.