Lemon Blueberry Cake
Lemon Blueberry Cake is a delightful fusion of sweet and tart flavors that will brighten any occasion. This moist and fluffy cake features fresh blueberries and zesty lemon, making it an irresistible treat. Whether served at brunch or as a sweet ending to dinner, each slice is like a burst of sunshine. Easy to make, this recipe is perfect for both novice bakers and seasoned pros looking to create something special.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar for 3-4 minutes until light and fluffy.
- Beat in eggs one at a time, followed by lemon zest and juice.
- In another bowl, whisk flour, baking powder, and salt. Gradually combine with wet ingredients until just mixed.
- Gently fold in blueberries without crushing them.
- Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool in the pan before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For added flavor, consider mixing in almond extract or substituting blueberries with raspberries. Top with whipped cream or a light lemon glaze for an extra touch of elegance. Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.