Lemon Blueberry Cake
Lemon Blueberry Cake is a delightful treat that combines the zesty brightness of fresh lemons with sweet, juicy blueberries. This cake is perfect for any occasion, whether you’re celebrating a special event or simply indulging yourself. Its moist texture and vibrant colors make it as visually appealing as it is delicious. With easy-to-follow steps, this recipe is suitable for bakers of all levels. Get ready to impress your family and friends with this flavorful dessert!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 2 lemons
- 1 cup fresh blueberries
- 1/2 cup whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray and line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then mix in lemon zest and vanilla extract.
- Gradually add the dry ingredients alternately with milk into the butter mixture until just combined.
- Gently fold in the blueberries.
- Divide the batter between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cakes to cool in pans for about 10 minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg