Moist Blueberry Cake with Lemon Glaze
This Moist Blueberry Cake with Lemon Glaze is soft, fluffy and bursting with blueberries. Drizzled with a lemon glaze to soak through the warm blueberry cake.
Servings 15 squares
Calories 201kcal
Ingredients
Blueberry Cake
- 1 1/2 cups (225g) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup golden or white granulated sugar
- 1/4 tsp fine salt
- 1 large egg, beaten & at room temperature, weighing approx. 60g in shell
- 1/2 cup whole milk, at room temperature
- 1/2 cup extra virgin olive oil
- 2 tsp vanilla extract
- 1 cup fresh or frozen blueberries, do not thaw if using frozen
Lemon Glaze
- 2 Tbsp unsalted butter
- 2 Tbsp freshly squeezed lemon juice
- 3/4 cup powdered sugar
Instructions
Blueberry Cake
- Preheat oven to 180ºC (356ºF) fan-forced.
- Line with parchment paper a 7-inch x 11-inch (17cm x 27cm) rectangle/sheet cake tin. If you have a non-stick pan and want a smooth sided cake, line the base of the tin with parchment while greasing the sides with butter and adding a light dusting of flour over the butter, tapping out excess flour. *See note one below on why this step is important for this cake.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar and salt until well combined.
- Add beaten egg, milk, oil and vanilla to the dry ingredients. Gently fold with a rubber spatula until incorporated and no streaks of flour remain. Do not overmix.
- Fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 28-30 minutes or until lightly golden on top and a toothpick inserted into the middle comes out clean.
- Remove from oven and don't remove the cake from the tin yet! Set it aside as you’ll now immediately make the lemon glaze to pour over the warm cake.
Lemon Glaze
- Make your icing straight after you remove the cake from the oven, as the cake needs to be warm when you pour it over.
- In a small saucepan, combine butter and lemon juice over low heat. Stir until butter melts.
- Add powdered sugar and vigorously whisk until smooth and thick.
- Pour the warm icing over the warm cake still in the tin, spreading it with a spatula. It will settle around the edges, that’s ok, it will all soak through the cake and down the sides.
- Allow the cake to cool completely in the tin.
- If you lined entire tin with parchment: Once cooled, lift the cake out by the parchment and place on a wire rack or board. Carefully peel off the parchment and use a slotted turner to slide it off. Handle the cake carefully, it’s delicate.
- If you greased/floured the sides: Carefully invert the cake onto one wire rack/board, then immediately flip it right-side up onto a second wire rack.
- Enjoy!
Notes
Note One: For hassle-free cake removal, especially after adding the lemon glaze over the cake still in the tin, you have two good options. With either approach, it's crucial to wait until the icing has fully set before flipping the cake out of the tin and onto a wire rack:
Option One: Line the entire cake tin with parchment paper, which makes lifting out the cooled and set cake a breeze.
Option Two: Only line the base of the tin with parchment while greasing the sides with butter and adding a light dusting of flour. This method works well with a non-stick tin.
- Store: Once cooled and frosted, store your cake in an airtight container, at room temperature for 2-3 days then move it to the refrigerator for 1-2 days.
- Freeze the cooled cake, with or without the lemon glaze. Wrap tightly in plastic wrap and tinfoil, label with the date and store for up to 3 months in the freezer. Please refer to above blog post for detailed storing and freezing instructions.
- Thaw the frozen cake by choosing either refrigerator thawing (slow, several hours) or room temperature thawing (quick, a few hours).
Nutrition
Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 69mg | Fiber: 1g | Sugar: 17g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg