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Lemon Blueberry Cake Recipe

Lemon Blueberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 149 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 50-60 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Lemon Blueberry Cake is a light and moist dessert that perfectly balances the tartness of fresh lemons with the sweetness of juicy blueberries. With a soft crumb and a hint of citrusy brightness, this cake is the ultimate spring or summer treat that will bring sunshine to any occasion.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2 lemons (zest and juice)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries (or frozen, tossed in flour)
  • Powdered sugar, for dusting (optional)
  • Lemon glaze (optional): 1/4 cup lemon juice and 1/2 cup confectioners’ sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line your cake pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and granulated sugar until pale and fluffy, about 3-4 minutes. Add the lemon zest and continue to beat until incorporated.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in the fresh lemon juice.
  6. Toss the blueberries in a small amount of flour to coat them, then gently fold them into the batter to keep them from sinking during baking.
  7. Pour the batter into the prepared pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For a final touch, dust the cooled cake with powdered sugar or drizzle with a lemon glaze. Serve and enjoy!

Notes

  • If using frozen blueberries, do not thaw them. Toss them directly in flour and fold into the batter.
  • For a dairy-free option, substitute the buttermilk with a non-dairy milk mixed with 1 tbsp of lemon juice.
  • The cake can be made ahead of time and stored tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://slsrecipes.com/lemon-blueberry-cake-recipe/