Description
This Lemon Glazed Blueberry Boyfriend Bait is a moist, tender cake bursting with fresh blueberries, topped with a tangy lemon glaze that balances sweetness and citrus perfectly. Ideal for a dessert or special occasion, it combines classic buttery crumb with fresh fruit and a bright lemon finish that is sure to delight everyone.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups fresh blueberries (or frozen, see notes)
- 1 tablespoon all-purpose flour (to coat the blueberries)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat & Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and ensure easy removal.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to combine and aerate the dry ingredients.
- Cream the Butter & Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color, about 2–3 minutes.
- Add the Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until thoroughly combined.
- Alternate Adding Flour & Buttermilk: Gradually add the dry ingredients to the wet mixture in portions, alternating with the buttermilk. Mix gently just until combined to maintain a tender crumb.
- Fold in the Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the blueberries into the batter using a spatula to preserve their shape.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading evenly. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Make the Lemon Glaze: While the cake cools slightly, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth and slightly pourable.
- Glaze & Serve: Drizzle the lemon glaze evenly over the cooled cake. Allow the glaze to set for at least 10 minutes before slicing and serving for the best texture and flavor.
Notes
- Fresh blueberries are preferred, but frozen blueberries can be used; do not thaw before mixing.
- Coating the blueberries in flour prevents them from sinking during baking.
- Ensure butter is softened for easier creaming and better texture.
- The cake is best served slightly warm or at room temperature.
