Our blueberries came in just as we were about to leave for our camping trip. I quickly made a batch of Blueberry Spice Jam before we left, ate all we could possibly hold, and took about 5 pounds with us on our trip. But I still had a ton left, and ended up simply freezing them for future use.
The future is now, and it’s time to start playing with the blueberries. 🙂 Especially on a day when you’re making something for dinner that you’re pretty sure your son is going to hate, so you want to make a peace offering of sorts. A slice of something sweet to finish his meal with to entice him to take just a few more bites.
Enter Blueberry Lemon Cake. Delicious, quick, easy, what more could you ask for! Blueberries and lemon together make such a flavor explosion, and they do just that in this delicious cake. It’s moist and light, and didn’t even need a scoop of ice cream or whipped cream to finish it. Perfect just as it is.
If you want to make this in a 9×13 pan, double the recipe and watch the cook time. I made this in an 8-inch square pan and it was finished at 45 minutes.
Blueberry Lemon Cake
1/2 cup butter at room temperature 1/2 cup sugar 2 eggs 1/2 teaspoon vanilla extract 1/4 cup milk 1 cup flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/8 teaspoon ground nutmeg zest of one lemon 1 cup blueberries, tossed with 1 tablespoon of the flour Glaze: 2 tablespoons fresh squeezed lemon juice 1/2 cup powdered sugar 1/8 teaspoon vanilla extractPreheat oven to 350ºF and spray an 8-inch square baking pan with cooking spray.
In a medium mixing bowl, beat together the butter and sugar until creamy. Beat in the eggs one at a time until fully incorporated. Add the vanilla and milk and mix well.
Add the flour, baking powder, salt, nutmeg and lemon zest to the mixing bowl. Mix well until everything is combined. Fold in the blueberries tossed with flour.
Spread the batter in the prepared baking pan. Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
While the cake is cooling, combine the glaze ingredients.
After the cake has rested for about 10 minutes, take your toothpick and poke the top of the cake all over. Spread the glaze evenly over the cake.
Allow to cool completely in the pan. Cut into 9 pieces.