Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist Lemon Blueberry Cake, perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Zest of 1 lemon
1 cup fresh blueberries
Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk until just combined.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting with cream cheese frosting.
Notes
For an extra lemony flavor, add more lemon zest to the batter or serve with lemon syrup on top.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Lemon Blueberry Cake, dessert recipe, blueberry cake, lemon cake, American dessert