Lemon Blueberry Cake
Lemon Blueberry Cake combines the bright zest of lemons with the sweetness of fresh blueberries for a refreshing dessert perfect for any occasion. This delectable cake is easy to make and visually stunning, making it an ideal choice for sunny picnics, family gatherings, or simply enjoying a slice at home. With its moist texture and vibrant flavors, this cake will leave everyone wanting more!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs (room temperature)
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup fresh blueberries (or frozen, thawed)
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then add lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients alternately with milk until just combined.
- Gently fold in blueberries without crushing them.
- Pour the batter into your prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg