Blueberry Cake with Lemon Zest: A Step-by-Step Recipe for a Perfect Dessert

Blueberry Cake with Lemon Zest: A Step-by-Step Recipe for a Perfect Dessert

Introduction

Blueberry cake with lemon zest is a delightful dessert that combines the sweet burst of blueberries with the tangy freshness of lemon. This moist and flavorful cake is perfect for afternoon tea, breakfast, or as a show-stopping dessert at a gathering. With its golden crust, soft crumb, and vibrant flavor profile, this cake is a celebration of simplicity and elegance. Follow this detailed recipe to bake a homemade blueberry cake that’s guaranteed to impress.

Ingredients

For the Cake:

• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) buttermilk
• Zest of 1 large lemon
• 1 1/4 cups (190 g) fresh or frozen blueberries
• 1 tablespoon all-purpose flour (to coat blueberries)

For the Lemon Glaze:

• 1 cup (120 g) powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice
• Lemon zest curls for garnish (optional)

Ingredient Breakdown and Benefits

1. Blueberries: Packed with antioxidants and natural sweetness, blueberries are the star ingredient, providing bursts of flavor and color.
2. Lemon Zest: Adds a bright and tangy aroma, enhancing the overall flavor of the cake.
3. Buttermilk: Creates a tender crumb and adds a subtle tangy note that pairs perfectly with the lemon.
4. Powdered Sugar Glaze: A simple glaze that complements the cake with a touch of sweetness and zing.

Step-by-Step Instructions

1. Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix Dry Ingredients

1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

4. Add Wet Ingredients

1. Beat in the eggs one at a time, ensuring each is fully incorporated.
2. Add the vanilla extract and lemon zest, mixing until combined.

5. Alternate Dry Ingredients and Buttermilk

1. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; avoid overmixing.

6. Prepare the Blueberries

1. Toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
2. Gently fold the floured blueberries into the batter using a spatula.

7. Fill the Pan and Bake

1. Pour the batter into the prepared loaf pan, spreading it evenly.
2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Prepare the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
2. Adjust the consistency by adding more lemon juice or powdered sugar as needed.

9. Glaze and Garnish

1. Drizzle the lemon glaze over the cooled cake.
2. Garnish with lemon zest curls for a decorative touch.

Tips for Perfect Blueberry Cake with Lemon Zest

1. Use Fresh Ingredients:
   • Fresh lemons and blueberries yield the best flavor. Frozen blueberries can be used, but do not thaw them.
2. Coat the Blueberries:
   • Tossing the blueberries in flour prevents them from sinking to the bottom of the cake.
3. Don’t Overmix:
   • Overmixing the batter can lead to a dense texture. Mix just until combined.
4. Cool Before Glazing:
   • Ensure the cake is completely cool before adding the glaze to prevent it from melting.

Variations of the Recipe

1. Mixed Berry Cake:
   • Substitute half the blueberries with raspberries or blackberries for a mixed berry twist.
2. Lemon Poppy Seed:
   • Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
3. Gluten-Free Version:
   • Use a gluten-free flour blend to make the cake gluten-free.
4. Mini Loaves:
   • Divide the batter into mini loaf pans for individual servings. Adjust the baking time accordingly.

Serving Suggestions

1. With Whipped Cream:
   • Serve slices with a dollop of whipped cream for an indulgent treat.
2. Paired with Tea:
   • Enjoy with a cup of hot tea or iced lemonade for a refreshing combination.
3. As a Dessert:
   • Pair the cake with a scoop of vanilla ice cream or a drizzle of lemon curd.
4. For Breakfast:
   • Toast slices lightly and spread with butter for a delightful breakfast option.

Frequently Asked Questions

1. Can I use frozen blueberries?
   • Yes, frozen blueberries work well. Use them straight from the freezer to prevent bleeding into the batter.
2. How do I store the cake?
   • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
3. Can I freeze the cake?
   • Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
4. What if I don’t have buttermilk?
   • Make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar.
5. Can I omit the glaze?
   • Yes, the cake is delicious on its own, but the glaze enhances its flavor.

Conclusion

Blueberry cake with lemon zest is a timeless dessert that brings together the natural sweetness of blueberries and the tangy freshness of lemon. Whether you’re baking for a special occasion, a cozy family gathering, or simply to satisfy your sweet tooth, this recipe is a surefire hit. The soft crumb, juicy blueberries, and zesty glaze make every bite a delightful experience. Try this recipe today, and bring a touch of homemade comfort to your table.