Description
This Lemon Glazed Blueberry Boyfriend Bait is a moist and flavorful cake bursting with fresh blueberries and bright lemon zest. Perfect for dessert or a sweet snack, it combines a tender crumb with a tangy lemon glaze that adds the perfect finishing touch. Easy to prepare and bake, this recipe is great for gatherings or a delightful treat anytime.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- Zest and juice of 1 lemon
Add-ins
- 1 cup fresh blueberries
Lemon Glaze
- Powdered sugar (quantity as needed for glaze)
- Lemon juice (from the lemon or additional as needed for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a cake pan to prevent sticking during baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly blended.
- Mix Wet Ingredients: In another bowl, beat the softened unsalted butter, eggs, and sour cream together until the mixture is smooth and creamy.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Add Blueberries and Lemon: Carefully fold in the fresh blueberries along with the lemon zest and lemon juice, ensuring they are evenly distributed without breaking the berries.
- Transfer to Pan: Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
- Bake: Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully cooked.
- Cool and Glaze: Let the cake cool completely in the pan before drizzling a simple lemon glaze made from powdered sugar and lemon juice over the top for a tangy finish.
Notes
- Use fresh blueberries for the best texture and flavor; frozen berries may add extra moisture.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- You can adjust the lemon glaze thickness by varying the amount of powdered sugar and lemon juice.
- To make the cake even more moist, you can substitute half of the sour cream with Greek yogurt.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
