Print

Lemon Blueberry Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful lemon blueberry cake with a moist crumb and bursts of juicy blueberries, perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the lemon juice and zest.
  4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  6. Fold in the blueberries gently.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Nutrition

Find it online: https://tashirecipez.com/lemon-blueberry-cake-3/

Scroll to Top