Description
Lemon Glazed Blueberry Boyfriend Bait is a moist and tender blueberry snack cake with a delightful lemon glaze. This easy-to-make dessert features a buttery cake studded with fresh blueberries, enhanced by zesty lemon, perfect for summer gatherings or an everyday sweet treat.
Ingredients
Scale
Cake Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries (tossed in 1 teaspoon flour)
- Zest of 1 lemon
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for your batter.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract, sour cream, milk, and the lemon zest until the batter is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed throughout the batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until combined to avoid overworking the batter.
- Fold in Blueberries: Carefully fold in the blueberries that have been tossed in flour to prevent sinking, ensuring they are evenly distributed.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the Lemon Glaze: Whisk together the powdered sugar and fresh lemon juice until the glaze is smooth and pourable but not too thin.
- Glaze and Serve: Drizzle the lemon glaze over the cooled cake evenly. Allow the glaze to set before slicing and serving your delicious lemon glazed blueberry cake.
Notes
- Tossing the blueberries in flour helps prevent them from sinking to the bottom during baking.
- Substitute buttermilk for milk to add extra richness and tang to the cake.
- Store leftovers covered at room temperature for up to 2 days to keep the cake moist and fresh.
