Delicious Lemon Blueberry Cake
A refreshing and flavorful lemon blueberry cake that combines tangy lemon zest with sweet blueberries, perfect for any gathering.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Ensure it is at room temperature.
- 2 large eggs Also at room temperature.
- 0.5 cups buttermilk Room temperature.
- 1 zest lemon Use a microplane for fine zest.
- 2 tablespoons freshly squeezed lemon juice
Fruits
- 1 cup fresh blueberries Can use frozen, but they may turn the batter purple.
For Dusting
- to taste powdered sugar Optional for dusting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add in the eggs, one at a time, mixing well between each addition.
- Mix in the lemon zest and freshly squeezed lemon juice.
- Gradually add the dry ingredients into the butter mixture, alternating with buttermilk, starting and ending with dry ingredients.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Dust with powdered sugar if desired and slice to serve.
Notes
For best results, use fresh blueberries and ensure other ingredients are at room temperature before baking. Store in an airtight container for 4-5 days in the refrigerator or freeze for up to 3 months.