Introduction

This Lemon Blueberry Cake is a beloved family tradition, passed down through generations. It’s the perfect blend of zesty lemon and juicy blueberries, creating a moist, flavorful cake that’s topped with a simple, tangy glaze. With ingredients you likely have at home, it’s an easy-to-make treat that’s perfect for breakfast, dessert, or afternoon tea. If you’re looking for a heartwarming, homemade dessert to carry on a family tradition, this one is definitely worth the effort—just like Nana intended!

Ingredients

Cake:

• ½ cup sweet cream butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 fresh lemon (zested and juiced)
• 1 ¼ cup fresh blueberries
• 1 tbsp flour (for coating the blueberries)

Lemon Glaze:

• ¼ cup powdered sugar
• Fresh lemon juice (from the remaining lemon)

Preparation

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Prepare the Blueberries

1. Rinse and dry the fresh blueberries.
2. Toss them with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake batter.

Step 3: Make the Cake Batter

1. In a large bowl, cream the butter and sugar together using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the zest of 1 lemon and half of the lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients.
6. Gently fold in the floured blueberries with a spatula, being careful not to overmix.

Step 4: Bake the Cake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 5: Make the Lemon Glaze

1. In a small bowl, whisk together ¼ cup powdered sugar and just enough of the remaining lemon juice to make a smooth, pourable glaze.
2. Drizzle the glaze over the cooled cake.

Cooking Notes

• Blueberry Substitution: You can swap the blueberries for raspberries or blackberries for a twist.
• Extra Lemon Flavor: For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.
• Preventing Over-Browning: If the top of the cake starts to brown too quickly, loosely cover it with aluminum foil for the last 10 minutes of baking.

Serving Suggestions

• This cake is perfect with a cup of tea or coffee for a cozy afternoon treat.
• Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• For special occasions, garnish with extra fresh blueberries and a few thin slices of lemon on top.

Tips

1. Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature to ensure the batter mixes evenly.
2. Flour the Berries: Always coat the blueberries in flour to prevent them from sinking to the bottom of the cake.
3. Storage Tip: Store the cake in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.
4. Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Prep Time:

• 15 minutes

Cooking Time:

• 50-60 minutes

Total Time:

• 1 hour 15 minutes

Nutritional Information (Per Slice – Based on 10 Slices)

• Calories: 220
• Protein: 3g
• Carbohydrates: 30g
• Fat: 10g
• Sodium: 200mg

Conclusion

This Lemon Blueberry Cake is a delightful way to carry on cherished family traditions while creating new memories. The tender crumb, juicy blueberries, and tangy lemon glaze make it the perfect balance of flavors. Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a sweet end to your day, this cake will always remind you of home. Now it’s your turn to bring Nana’s and Aunt Bill’s legacy to life—bake it, share it, and enjoy every bite!

Aunt Bill’s Lemon Blueberry Cake Recipe

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• Author: Imili Johnson
• Total Time: 1 hour 15 minutes

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Ingredients

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Cake:

• ½ cup sweet cream butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 fresh lemon (zested and juiced)
• 1 ¼ cup fresh blueberries
• 1 tbsp flour (for coating the blueberries)

Lemon Glaze:

• ¼ cup powdered sugar
• Fresh lemon juice (from the remaining lemon)

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Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Prepare the Blueberries

1. Rinse and dry the fresh blueberries.
2. Toss them with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake batter.

Step 3: Make the Cake Batter

1. In a large bowl, cream the butter and sugar together using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the zest of 1 lemon and half of the lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients.
6. Gently fold in the floured blueberries with a spatula, being careful not to overmix.

Step 4: Bake the Cake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 5: Make the Lemon Glaze

1. In a small bowl, whisk together ¼ cup powdered sugar and just enough of the remaining lemon juice to make a smooth, pourable glaze.
2. Drizzle the glaze over the cooled cake.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes

Nutrition

• Calories: 220
• Sodium: 200mg
• Carbohydrates: 30g
• Protein: 3g