Lemon Blueberry Cake with Lemon Zest Glaze
Ingredients
- Butter, for greasing pan
- 2 large eggs
- 2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for dusting pan
- 1 1/2 cups granulated sugar
- 1/2 cup canola oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided, plus more zest for garnish
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt, divided
- 6 ounces fresh blueberries (about 1 3/4 cups)
- 1 1/2 cups (about 6 ounces) plus 2 tablespoons powdered sugar
- 3 tablespoons whole milk
Organization Tags
Tags easily organize your Recipe Library
Comments