This Lemon Blueberry Cake is a especially moist and lemony! This loaf cake studded with plump and juicy blueberries is drizzled with a sweet and tangy buttermilk icing. Yields 1 loaf or about 8 slices.

If you love lemon and blueberry togethers, this cake is your jam.

A regular here all lemon desserts, however I’m especially fond of whenever lemon and blueberries collide into a moist (sorry had to) cake-y loaf and then coated in a thick layer of icing. It’s such a dependable combination that I’m not sure what Worth keeping more – the lemon blueberry cake or the icing. It’s a tough call, so to be fair, I will not be choosing sides. Because the cake would be notable all by itself, but the icing takes this loaf beyond and me along with it..

Hi, my name is The cook, and I’m a lemon-blueberry junkie

To cook this Lemon Blueberry Cake Set out:

for the cake:

eggs
granulated sugar
unsalted butter
freshly squeezed lemon juice
unbleached all-purpose flour
baking powder
kosher salt
whole milk
blueberries
lemon zest

for the glaze:

powdered sugar
buttermilk

Grease an 8.5 inch loaf pan with melted butter or baking spray (I use Baker’s Joy).

In a small bowl, add 1 cup granulated sugar and 2 tablespoons lemon zest. Use your fingers to massage the sugar and zest together.

Stop once the lemon sugar resembles wet sand.

In a small bowl, measure and add 1-1/4 cups unbleached all-purpose flour, 1 teaspoon baking powder and 3/4 teaspoon fine salt. Set aside.

In a larger mixing bowl, add all of the lemon sugar, crack in 2 large eggs, pour in 1/3 cup of melted (and cooled) unsalted butter, 3 tablespoons fresh squeezed lemon juice (no seeds or pulp) and 1 teaspoon vanilla extract.

Whisk to combine and set aside.

Alternate adding 1/3 of the flour mixture and 1/3 of the 1/2 cup of milk. Stir after each one is added, beginning with the flour and ending with the milk.

I do it in thirds. Dry ingredients, milk, dry ingredients, milk, dry ingredients, milk… you get the picture.

Sort through 6 ounces of blueberries to check for stems. Rinse well and pat dry before tossing the blueberries in a bowl with 1 teaspoon of flour. The flour helps them from sinking to the bottom of the cake, thank you Ina Garten.

Then add the coated blueberries into the lemon cake batter.

Gently stir to combine.

Next, pour the batter into the prepared pan.

Otherwise, the blueberries will sink to the bottom of the loaf. Sadly, I speak from experience. Slide the pan into a preheated 350° for 50 minutes or until a tester comes out clean with only a few crumbs attached. Rotate the pan halfway through baking to ensure even baking.

Let the cake cool in the pan for 10-15 minutes before carefully removing it from the pan to a wire rack to finish cooling.

Sift 1 cup powdered sugar into a bowl, preferably one with a spout. Gradually pour in a little buttermilk, you may need 2 to 2-1/2 tablespoons.

Whisk until smooth and ZERO clumps of sugar. It should be thick but pourable.

Lastly, pour it all over top of your cooled lemon blueberry cake.

Drips are everything.

Be sure to save the parchment to pick at those pools oh hardened icing. It’s the adult version of the cookie-batter beater or so I’ve been told. 👀

As you can see I couldn’t wait for the icing to cool completely. I’m a total sucker for slightly warm cake and slightly hardened icing. Don’t be like me or do be like me and dig in!

You won’t regret it.

And why would you? It’s a sliver of heaven right smack dab in the center of you plate. Begging to be eaten, either by fork or by fingers.