Lemon Blueberry Cake
This Lemon Blueberry Cake is a delightful blend of zesty lemons and sweet blueberries, perfect for any occasion.
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
Additional Ingredients
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure easy removal of the cake.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the lemon juice, lemon zest, and fresh blueberries, ensuring they are evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven 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.
Serving and Storage
- Once cooled, serve the cake as is or topped with a lemon glaze or whipped cream. Garnish with additional blueberries and lemon slices if desired.
- Store any leftover cake 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. Toss blueberries in flour to prevent sinking.
Ingredient Substitutions: Substitute buttermilk with milk and lemon juice.
How to Serve: Serve with whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Prepare batter in advance and refrigerate overnight.
Ingredient Substitutions: Substitute buttermilk with milk and lemon juice.
How to Serve: Serve with whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Prepare batter in advance and refrigerate overnight.