Description
Blueberry Cake with Lemon is a delightful dessert that perfectly balances sweet blueberries and zesty lemon in a moist, tender crumb. This cake is ideal for summer gatherings, family dinners, or any occasion that calls for a refreshing treat. Drizzled with a tangy lemon glaze or served plain, each slice bursts with flavor and sunshine, making it a guaranteed crowd-pleaser.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup whole milk (or almond/oat milk)
- 2 cups fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream the softened butter in another bowl until fluffy. Gradually add sugar and beat until light and airy.
- Add eggs one at a time to the butter mixture, mixing well. Stir in milk, lemon zest, and juice.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Carefully fold in blueberries to avoid bursting them; pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg