Blueberry Lemon Cake
Blueberry lemon cake is a delightful dessert that perfectly balances the sweet-tart flavor of fresh blueberries with the bright zestiness of lemons. This easy-to-make cake is ideal for any occasion, whether it’s a sunny brunch or a cozy family gathering. With its stunning appearance and mouthwatering aroma, this cake will not only satisfy your sweet tooth but also create lasting memories.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- Zest and juice of 2 fresh lemons
- 1 cup fresh blueberries
- ½ cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and milk until combined.
- Gently fold in blueberries.
- Pour batter into the prepared pan and bake for 30-35 minutes, until golden and a toothpick comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (77g)
- Calories: 218
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
Keywords: - For added flavor, consider swapping blueberries for raspberries or incorporating almond extract. - To keep blueberries from sinking, coat them lightly in flour before folding them into the batter.