This Lemon and Blueberry Cake is the perfect combination of sweet and tangy flavors, with a moist and fluffy texture. The subtle hint of lemon combined with the burst of juicy blueberries creates a delightful balance that’s sure to please your taste buds. Topped with a simple lemon glaze, this cake is ideal for any occasion, whether it’s a casual afternoon snack or a special dessert for a gathering.
Why You’ll Love This: You’ll love how easy it is to make this cake, with its simple yet vibrant flavors of lemon and blueberry. The addition of almond flour gives it a light, slightly nutty texture, making it moist and tender. The glaze adds just the right amount of sweetness and tanginess to complement the cake. It’s a perfect blend of flavors that feels both light and indulgent.
Perfect Occasion: This cake is perfect for a summer dessert, afternoon tea, or as a treat for a weekend brunch. Its bright, fresh flavors make it an excellent choice for any gathering where you want something light yet satisfying. Serve it with a cup of tea or coffee, or even top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
Decoration Tips: For a more elegant presentation, top the cake with fresh blueberries and thin slices of lemon before glazing. You can also add a light dusting of powdered sugar for a polished finish. Serve the cake on a decorative platter, and garnish each slice with a mint leaf or an extra drizzle of lemon glaze for added visual appeal.
Recipe:
Ingredients:
For the Cake:
- 200 g all-purpose flour
- 50 g almond flour (or substitute with all-purpose flour)
- 2 tsp baking powder
- 200 g sugar
- 200 g butter, room temperature
- 50 ml milk
- 3 eggs
- 1 tbsp honey
- Zest of 1 lemon
- 1 tsp vanilla extract
- 120 g blueberries
- Extra flour for dusting the blueberries
For the Lemon Glaze:
- 300 g powdered sugar
- 50 ml lemon juice
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 170°C (340°F) and grease a round 22-24 cm cake pan.
- In a large mixing bowl, cream together the butter, sugar, and honey until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and vanilla extract.
- In a separate bowl, sift together the all-purpose flour, almond flour (or extra flour if substituting), and baking powder.
- Gradually fold the dry ingredients into the butter mixture, alternating with the milk, starting and ending with the dry ingredients.
- Toss the blueberries in a little flour to prevent them from sinking, then gently fold them into the batter.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick or knife inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Adjust the consistency based on your preference: add more lemon juice for a thinner glaze or reduce the liquid for a thicker, more opaque glaze.
- Glaze and Serve:
- Once the cake has cooled, pour the glaze over the top, allowing it to drizzle down the sides.
- Let the glaze set before slicing and serving.
Enjoy this delightful Lemon and Blueberry Cake, a perfect balance of tangy citrus and sweet blueberries!