Lemon Blueberry Cake: 3-Layer Bright Celebration Classic
A moist lemon cake filled with fresh blueberries and topped with a light lemon glaze.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 cup milk or buttermilk
1 1/2 cups fresh blueberries
1 tablespoon flour for coating blueberries
For the Glaze:
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F and prepare two 8-inch cake pans.
Whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in lemon zest and juice.
Alternate adding dry ingredients and milk.
Toss blueberries with flour and fold into batter.
Divide batter between pans and bake 25 to 30 minutes.
Cool completely before glazing.
Whisk glaze ingredients and drizzle over cake.
Notes
Use fresh lemon zest for the strongest flavor. Do not overmix the batter.