Blueberry Cake with Lemon Sauce

Ingredient Notes & Substitutions

Fresh Blueberries - Choose blueberries that firm and juicy, not huge and water-logged. They're the star of the show, so you'll want to use flavorful berries.

All-Purpose Flour - Keep your flour divided. A small portion is used to coat the berries before they're added to the batter, while the rest goes directly into the batter.

Unsalted Butter - As always, I recommend unsalted butter so that you can control the amount of salt in the recipe. Be sure your butter is softened before you begin baking so that you can properly cream the butter and sugar together, which will add rise to the cake.

Whole Milk - Whole milk adds both moisture and fat to the cake. I always recommend whole milk for the best texture when baking, but you can substitute a lowfat milk if you prefer. I have not tested this recipe using non-dairy milk.

Cornstarch - A bit of cornstarch helps to thicken the lemon glaze, without using to much and dulling the lemon's zesty flavor.

Lemon Juice and Zest - Fresh lemon juice and zest give the sauce its bright and tangy flavor. Choose a lemon with a bit of give and a clean peel so it's full of juice and perfect for zesting.

See recipe card at the bottom of this post for full ingredient list and measurements.

Special Equipment

In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.

• Stand mixer or electric hand mixer, for mixing the cake batter.
• 9 inch round or 8 inch square metal baking pan, for baking the cake.
• 2 small saucepans, one for mixing the lemon sauce and the other for boiling the water for the sauce. You could also use a tea kettle to boil the water.

Step-By-Step Recipe Instructions

Step 1: Make the cake. Toss blueberries with 2 Tablespoons of flour until all berries are dusted.

Step 2: Whisk together remaining flour, baking powder, and salt.

Step 3: Cream butter and sugar until light and fluffy. Add egg and beat well to combine.

Step 4: Add flour mixture and stir just until combined. Then add the milk, stirring just until blended.

Step 5: Fold the blueberries into the batter.

Step 6: Pour the batter into a greased and parchment-lined pan. Bake at 350ºF for 45-50 minutes or until cake is golden.

Step 7: Make the lemon sauce. Whisk together sugar, cornstarch, and salt in a saucepan.

Step 8: Add boiling water to the saucepan and cook the mixture until it comes to a gentle boil and begins to thicken and become translucent.

Step 9: Add the lemon zest and juice and whisk to blend. Add the butter and whisk until melted. Continue to cook the mixture for about 5 more minutes. The sauce will come to a rolling boil and is ready when it's thick enough to coat the back of a spoon.

Step 10: Let sauce cool slightly before spreading onto the cake. Garnish with lemon slices, fresh blueberries, and herbs.

See recipe card at the bottom of this post for detailed recipe instructions.

Recipe Tips

Don't skip lining your pan with parchment paper to keep the cake from sticking. This post will show you the easiest way to line cake pans with parchment paper.

Be careful not to over mix the cake batter after the flour is added. Mix just until blended to avoid an overly dense cake.

When zesting the lemon, grate only the outer peel and avoid going to deep and including the white pith below, which is too bitter.

Be sure to stir the sauce as it cooks so it doesn't cook unvevenly - or burn. Don't walk away while it's cooking.

Storage Instructions

Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days.

Refrigerator: I do not recommend storing the cake in the fridge. The refrigerator will dry out the cake more quickly, and the cold temperature will dull the brightness of the fruit flavors in both the cake and the sauce.