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Moist Blueberry Buckle Cake Recipe with Easy Zesty Lemon Glaze

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A tender, moist blueberry buckle cake topped with a bright and zesty lemon glaze, perfect for brunches, picnics, or casual get-togethers.

Ingredients

Scale
  • 1 1/2 cups (225g) fresh blueberries (frozen can be used, do not thaw)
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk (whole milk preferred)
  • 2 teaspoons baking powder
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • Pinch of lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) square or round baking pan with butter and line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Using a hand mixer or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the flour. Mix each addition just until combined.
  6. Gently fold in the blueberries with a rubber spatula, being careful not to crush them.
  7. Pour the batter evenly into the prepared pan and smooth the top gently.
  8. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan on a wire rack for about 20 minutes, then remove from the pan and cool completely before glazing.
  10. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Add a pinch of lemon zest if desired.
  11. Drizzle the lemon glaze evenly over the cooled cake and let it set for 10-15 minutes before slicing.

Notes

Do not overmix the batter after adding flour to avoid a dense cake. Use fresh lemon zest for best flavor. Fold blueberries gently to keep them intact. Let the cake cool completely before glazing to prevent the glaze from melting. Oven temperatures may vary; tent with foil if browning too quickly.

Nutrition

Keywords: blueberry buckle, blueberry cake, lemon glaze, easy dessert, spring dessert, summer dessert, moist cake, blueberry recipe

Find it online: https://lyrafeast.com/moist-blueberry-buckle-cake-recipe-with-easy-zesty-lemon-glaze/