Blueberry Lemon Cake
A refreshing and easy-to-make blueberry lemon cake perfect for summer dessert tables, bursting with juicy blueberries and zesty lemon flavor.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk
Fruit
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and zest until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold the blueberries into the batter, being careful not to overmix.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, slice the cake and serve with a dusting of powdered sugar or a dollop of whipped cream.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Toss blueberries in flour to prevent sinking. Ingredient Substitutions: Use gluten-free flour for a gluten-free option. How to Serve: Best served with whipped cream or ice cream. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Make-Ahead Tips: Bake in advance and freeze for up to a month.