This Lemon and Blueberry Cake is a delightful blend of subtle lemon flavor and juicy blueberries, creating a moist and flavorful treat. The combination of all-purpose flour and almond flour adds a rich texture, while the honey and vanilla bring a natural sweetness. Topped with a zesty lemon glaze, this cake is both simple to make and incredibly satisfying. Perfect for any occasion, this cake is sure to become a favorite in your recipe collection.
Why You’ll Love This Recipe:
You’ll love this Lemon and Blueberry Cake because it’s incredibly moist and packed with flavor. The tartness of the lemon perfectly complements the sweetness of the blueberries, creating a balanced and refreshing dessert. The almond flour adds a subtle nuttiness that enhances the overall texture, making each bite a delightful experience. This cake is not only delicious but also easy to prepare, making it a go-to recipe for both everyday indulgence and special occasions.
Perfect Occasion:
This cake is perfect for any occasion where you want to serve a light and flavorful dessert. It’s ideal for brunches, afternoon tea, or as a refreshing dessert after a meal. The bright flavors of lemon and blueberry make it especially suited for spring and summer gatherings, but it’s a treat that can be enjoyed year-round. Whether you’re hosting a family get-together, a casual coffee break, or a special celebration, this cake is sure to impress.
Decoration Tips:
For a beautiful presentation, drizzle the lemon glaze over the top of the cooled cake, allowing it to drip down the sides. You can also sprinkle a few extra blueberries and some lemon zest on top for a pop of color and added flavor. If you want to make the cake even more visually appealing, consider dusting it with a light coating of powdered sugar or adding a few edible flowers. Serve the cake on a decorative cake stand or plate for an elegant touch.
Ingredients:
For the Cake:
- 200 g all-purpose flour (harina 0000)
- 50 g almond flour
- 2 teaspoons baking powder
- 200 g granulated sugar
- 200 g unsalted butter, at room temperature
- 50 ml milk, at room temperature
- 3 large eggs
- 1 tablespoon honey
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 120 g blueberries
- Extra flour for dusting the blueberries
For the Lemon Glaze:
- 300 g powdered sugar
- 50 ml fresh lemon juice
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 170°C (340°F). Grease and line a 22-24 cm round cake pan.
- In a large mixing bowl, cream together the butter, sugar, and honey until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the lemon zest and vanilla extract, mixing until well combined.
- In a separate bowl, sift together the all-purpose flour, almond flour, and baking powder.
- Gradually add the flour mixture to the butter mixture in two parts, alternating with the milk. Mix gently until just combined.
- Toss the blueberries in a small amount of flour to coat them, 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 inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer 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 by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.
Enjoy!
This Lemon and Blueberry Cake is a moist, flavorful dessert with a perfect balance of tart and sweet, ideal for any occasion. The almond flour adds a unique texture, and the lemon glaze brings a zesty finish that makes this cake truly irresistible.
