Lemon Blueberry Recipe
Make Lemon Blueberry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Lemon Glaze
Finish & Garnish
Method
Cake Batter
- 1
Prepare oven and pan
Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan or a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
- 2
Dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly combined.
- 3
Wet ingredients
In a separate large bowl, whisk the melted cooled butter, 3/4 cup whole milk, 1/4 cup Greek yogurt, 2 large eggs, 1 tsp vanilla extract, 2 tbsp fresh lemon juice, and 2 tbsp lemon zest until smooth and homogenous.
- 4
Combine batter
Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix; a few small streaks are okay. The batter should be thick but pourable; if too thick, stir in up to 1-2 tbsp additional milk.
- 5
Prep blueberries
In a small bowl toss 1.5 cups blueberries with 1 tsp flour to coat — this helps prevent them from sinking. Gently fold about 2/3 of the blueberries into the batter, folding only until distributed.
- 6
Bake
Transfer batter to prepared pan and smooth the top. Scatter the remaining blueberries over the top. Sprinkle 1 tbsp turbinado sugar evenly over the surface for a light crunch. Bake in the preheated oven until a toothpick inserted in the center (not into a blueberry) comes out clean or with a few moist crumbs, about 40–55 minutes for a loaf pan or 30–40 minutes for an 8-inch round. Start checking at the earlier time to avoid overbaking.
- 7
Lemon Glaze
- 8
Make glaze
When the cake is cool, place 1 cup powdered sugar in a medium bowl. Add 2 tbsp fresh lemon juice and whisk until smooth and pourable. If too thick, add lemon juice 1/2 tsp at a time; if too thin, add a little more powdered sugar. Stir in 1 tsp melted butter for shine and 1/2 tsp fine lemon zest if using.
- 9
Glaze cake
Place the cooled cake on a wire rack set over a sheet pan to catch drips. Drizzle or pour the glaze over the center, allowing it to run toward the edges. Use an offset spatula to nudge glaze if needed for even coverage. Let glaze set at room temperature, about 15–30 minutes.
Finish & Serve
- 10
Garnish
Scatter remaining 1/4 cup extra blueberries over the set glaze and arrange lemon slices or curls as desired. If you like, lightly dust with a touch more lemon zest.
- 11
Serve
Slice and serve at room temperature. Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days; bring to room temperature before serving.