Blueberry Lemon Cake
A delightful blueberry lemon cake that combines sweet and tangy flavors with elegant decoration ideas.
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 tsp vanilla extract
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup milk
Additional Ingredients
- 1 cup fresh blueberries
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45-50 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 it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar and garnish with additional blueberries and lemon slices if desired.
- Serve the cake at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter.
Ingredient Substitutions: Try swapping half the butter with applesauce for a lower fat option.
How to Serve: Pair with a scoop of vanilla ice cream for an indulgent treat.
Storage & Freshness: Store in an airtight container to keep the cake moist.
Make-Ahead Tips: Bake the cake a day in advance and decorate just before serving.
Ingredient Substitutions: Try swapping half the butter with applesauce for a lower fat option.
How to Serve: Pair with a scoop of vanilla ice cream for an indulgent treat.
Storage & Freshness: Store in an airtight container to keep the cake moist.
Make-Ahead Tips: Bake the cake a day in advance and decorate just before serving.