Can I use frozen blueberries instead of fresh blueberries?

Absolutely! Just make sure your frozen blueberries are thawed and drained really well. Toss them lightly in about a tablespoon of flour to help prevent them from sinking in your Lemon Glazed Blueberry Boyfriend Bait . Shake off any excess before adding them.

Why do my blueberries sink in the cake?

Blueberries can sink because they're too heavy for the batter, especially if they're wet or frozen without proper preparation. Tossing them lightly in flour before adding them to your Lemon Glazed Blueberry Boyfriend Bait batter helps them "stick" to the batter and distribute more evenly.

How long does Lemon Glazed Blueberry Boyfriend Bait stay fresh, and how should I store it?

This delicious Lemon Glazed Blueberry Boyfriend Bait stays fresh at room temperature in an airtight container for about 2-3 days. If you want it to last longer, you can store it in the refrigerator for up to 5 days. Just let it come back to room temperature for the best taste.

Can I bake this recipe in a different type of pan (Bundt, cupcakes, etc.)?

You can! For a Bundt cake, you might need to increase the baking time slightly. For cupcakes, reduce the baking time to about 20-25 minutes. Just be sure to keep an eye on it and adjust as needed, as bake times will vary depending on the pan size for this Lemon Glazed Blueberry Boyfriend Bait .

What’s the best way to get maximum lemon flavor in this cake?

To get the most intense lemon flavor in your Lemon Glazed Blueberry Boyfriend Bait , use plenty of fresh lemon zest in the batter, as the recipe calls for. The zest holds the most potent lemon oils! You can also add an extra touch of lemon juice to the glaze for an extra zing.

Lemon Glazed Blueberry Boyfriend Bait: The Easy Recipe for 1 Perfect Cake!

Description

This delightful Lemon Glazed Blueberry Boyfriend Bait is Karen Colman’s #1 secret to a perfectly moist, simple, and zesty cake, sure to win over anyone who takes a bite. It’s an easy, irresistible homemade dessert that brings sunshine to any occasion.

Ingredients

Scale

2 cups all-purpose flour

1 1/2 cups granulated sugar

2/3 cup unsalted butter, softened

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

2 large eggs, separated

2 teaspoons vanilla extract

3 cups fresh blueberries (or 3 cups frozen blueberries, thawed and drained well, coated lightly with flour)

Zest of one lemon

Lemon Glaze:

2 tablespoons fresh lemon juice

About 1 cup confectioners’ sugar

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9″ x 13″ baking pan. This is important to prevent sticking!
Combine & Reserve Crumb Topping: In a large bowl, mix together flour, sugar, and softened butter with an electric mixer until crumbly. Reserve 3/4 cup of this mixture for the topping.
Prepare Cake Batter: To the remaining flour, sugar, and butter mixture, add salt, baking powder, vanilla extract, milk, and egg yolks. Mix well with the electric mixer until smooth.
Whip Egg Whites: In a separate clean bowl, beat the egg whites until firm peaks form. This adds lovely airiness to the cake!
Fold and Pour: Gently fold the firm egg whites into the cake batter. Pour the batter evenly into your prepared 9″ x 13″ baking pan.
Add Blueberries & Topping: Sprinkle the blueberries evenly over the top of the batter. Then, sprinkle the reserved 3/4 cup of the flour/sugar/butter mixture on top of the blueberries.
Bake: Bake in the 350°F (175°C) oven for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown and smell amazing.
Prepare & Glaze: While the cake cools to warm (about 10-15 minutes), whisk together the lemon juice and confectioners’ sugar for the glaze until smooth. Drizzle the lemon glaze evenly over the warm cake.

Notes

Prevent Sinking Blueberries: If using frozen blueberries, or very juicy fresh ones, toss them lightly in 1-2 tablespoons of flour (shaking off excess) before adding to the batter. This helps them stay suspended.

Room Temperature Ingredients: For best results and a tender crumb, ensure your butter, eggs, and milk are at room temperature before mixing.

Maximum Lemon Flavor: Always zest your lemon before juicing! The zest contains the most potent lemon oils for a brighter flavor in the cake.

Glaze Consistency: Adjust the glaze with small amounts of extra lemon juice (if too thick) or confectioners’ sugar (if too thin) until it’s pourable but still opaque.

Details: (This field is often a general area for any extra unique details or a brief intro to the recipe card itself, if not covered by the main description.) This cake is a perfect blend of tangy lemon and sweet blueberries, with a delightful crumb topping and a bright glaze. It’s a guaranteed crowd-pleaser!

Nutrition

Serving Size: 1 slice (~76g serving)
Calories: 290 kcal
Sugar: 23 g
Sodium: 310 mg
Fat: 15 g
Saturated Fat: 3 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg

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