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Lemon Blueberry Compote Cake with Zesty Glaze

Lemon Zest and Blueberry Compote Cake

Sara Coleman
A moist, tender-crumbed lemon sponge swirled with a homemade jammy blueberry compote and finished with a bright citrus glaze. This vibrant cake balances zesty acidity with sweet, bursting fruit for the ultimate teatime treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 315 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 cup granulated sugar extra for compote
  • 0.5 cup unsalted butter softened at room temperature
  • 2 large eggs room temperature
  • 0.5 cup whole milk
  • 2 tbsp lemon zest freshly grated from 2 lemons
  • 3 tbsp fresh lemon juice divided for batter and glaze
  • 1.5 cups fresh blueberries thawed if using frozen
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup powdered sugar for the glaze

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For a more intense lemon flavor, rub the lemon zest into the sugar with your fingertips before creaming with butter to release the essential oils. You can substitute Greek yogurt for milk for a tangier, denser crumb.