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Lemon Blueberry Cake

This delightful Lemon Blueberry Cake combines sweet and tangy flavors in a light, fluffy dessert that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's room temperature.
  • 1 cup granulated sugar
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk Or substitute with milk and vinegar.
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon lemon zest Add extra for more flavor.
Fruits
  • 1 cup blueberries (fresh or frozen) If using frozen, do not thaw.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  5. Mix in the buttermilk, lemon zest, and lemon juice until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve as is or with whipped cream for extra indulgence. Store in an airtight container in the fridge for 3-4 days, or freeze for 2-3 months.