Super Moist Blueberry Lemon Cake
This Super Moist Blueberry Lemon Loaf Cake is soft, fluffy, bursting with juicy blueberries, and topped with a sweet lemon glaze. It has the perfect bright bakery-style lemon flavor and stays incredibly moist for days!
Ingredients
Blueberry Lemon Cake
- ¼ cup melted butter regular or plant-based
- 1 cup milk regular or plant-based
- 1 cup sugar
- ½ cup lemon juice freshly squeezed or bottled
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cup all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 cups fresh or frozen blueberries
Cream Cheese Glaze
- ¾ cup powdered sugar
- 2 tablespoon softened butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
Blueberry Lemon Cake
- Preheat oven to 375.
- In a large mixing bowl, mix the melted butter, milk, sugar, lemon juice, vanilla, baking powder, baking soda, and salt.
- Then, add your flour and mix until combined. Don't over mix! Fold in blueberries and pour the batter into a greased 9 inch round cake dish. Bake for 40-50 minutes.
- While baking, mix your cream cheese glaze ingredients with a hand mixer. Drizzle the glaze over the loaf or cake after it's baked and cooled for 5-10 minutes.
Notes
Store in an airtight container at room temperature for up to 4 days!
Nutrition
Serving: 1Calories: 250kcalCarbohydrates: 45gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.4gSodium: 330mgPotassium: 48mgFiber: 1gSugar: 26gVitamin A: 187IUVitamin C: 5mgCalcium: 63mgIron: 1mg
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