Lemon Blueberry Cake (9 x 13)
A moist and flavorful lemon blueberry cake baked in a 9 x 13-inch pan, perfect for gatherings and celebrations. This cake combines the bright zestiness of lemon with juicy blueberries for a refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
2 cups fresh blueberries
2 tablespoons all-purpose flour (for coating blueberries)
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract until combined.
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix each addition just until incorporated; do not overmix.
Toss the blueberries with 2 tablespoons of flour to coat them evenly. Gently fold the blueberries into the batter.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 38-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
While the cake cools, prepare the glaze by whisking together powdered sugar and lemon juice until smooth.
After the cake has cooled for 15 minutes, drizzle the lemon glaze evenly over the top.
Allow the cake to cool completely before slicing and serving.