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Lemon Blueberry Cake

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A delicious and visually appealing cake that balances sweet and tangy flavors with fresh blueberries and lemon.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla and lemon zest.
  4. Combine the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture.
  6. Fold in the blueberries gently.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
  10. Dust with powdered sugar before serving, if desired.

Notes

For an extra lemony flavor, add more lemon zest or a few drops of lemon extract. Fresh blueberries are recommended for best flavor.

Nutrition

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