Description
A delightful Lemon Blueberry Cake that combines zesty lemon and juicy blueberries, perfect for summer celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 eggs
- Zest and juice of 2 lemons
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the zest and juice of the lemons.
- Slowly incorporate the dry ingredients into the wet mixture without overmixing.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Once cooled, serve plain or dust with powdered sugar.
Notes
For extra flavor, consider adding a lemon glaze made from powdered sugar and lemon juice on top once cooled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: lemon blueberry cake, summer dessert, fruity cake, baking, cake recipes
