Description
This Lemon Blueberry Cake is a delightful treat that combines the bright, zesty flavor of lemon with the sweetness of fresh blueberries. It’s incredibly moist and light, making it perfect for any occasion.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1/4 cup freshly squeezed lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (plus extra for topping, if desired)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
- In a large bowl, cream together the softened butter and sugar until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, lemon juice, lemon zest, and vanilla extract until everything is combined.
- Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan. Optionally, sprinkle a few extra blueberries on top for decoration.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
This cake tastes even better the next day, making it a great make-ahead option.
If using frozen blueberries, fold them in while still frozen to prevent the batter from turning blue.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
