Description
This Blueberry Boyfriend Bait is a delightful, moist, and buttery cake bursting with juicy blueberries and a hint of lemon zest. Topped with a tangy lemon glaze, it’s the perfect dessert to impress your loved ones or simply treat yourself to a slice of heaven. A must-try classic recipe that’s as easy to bake as it is to love!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 2/3 cup butter (softened)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 eggs (separated)
- 2 teaspoons vanilla extract
- 3 cups blueberries (fresh or frozen, thawed, and drained, coated lightly in flour)
- Zest of one lemon
For the Lemon Glaze:
- 2 tablespoons lemon juice
- About 1 cup confectioners’ sugar
Instructions
- Prep the Ingredients: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan. Coat the blueberries with a small amount of flour and shake off the excess.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, followed by the vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture and milk alternately to the creamed butter mixture, mixing until just combined.
- Whip Egg Whites: In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
- Incorporate Blueberries and Lemon Zest: Fold the blueberries and lemon zest into the batter carefully, ensuring even distribution without overmixing.
- Bake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Lemon Glaze: While the cake bakes, mix the lemon juice and confectioners’ sugar until smooth. Adjust the sugar for desired thickness.
- Glaze the Cake: Once the cake is out of the oven and still warm, drizzle the lemon glaze evenly over the top. Let it seep into the cake for extra flavor.
Notes
- Fresh vs. Frozen Blueberries: Fresh blueberries work best, but if you use frozen ones, make sure they are thawed and drained well. Coat them in flour to prevent sinking.
- Storage: Store the cake at room temperature for 2 days or refrigerate for up to a week. Freeze leftovers by wrapping them tightly in plastic wrap and foil for up to 3 months.
- Lemon Substitutes: If you don’t have lemon zest, a small amount of lemon extract can be used.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American