Easy Lemon Blueberry Cake

The aroma of freshly baked lemon blueberry cake wafts through the house like a warm hug on a chilly day, beckoning everyone to gather around. With each bite, the zesty lemons dance playfully with juicy blueberries, creating a flavor explosion that’s as refreshing as summer in your mouth.

This delightful treat is more than just a dessert; it’s an experience. Picture yourself at a sun-soaked picnic or hosting friends for afternoon tea—this cake steals the show every time. The blend of tart and sweet is like a perfect duet, making it the ideal companion for any occasion.

My family couldn’t stop raving about this cake during our last summer gathering; it vanished faster than ice cream on a hot day!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; sifted flour ensures lightness in the final product.
• Granulated Sugar: Regular sugar works wonders in balancing the tartness of the lemons and blueberries.
• Baking Powder: Make sure it’s fresh! It helps the cake rise beautifully.
• Salt: Just a pinch enhances all the flavors without making it taste salty.
• Unsalted Butter: Softened butter gives richness; it’s crucial to let it sit out before mixing.
• Lemon Zest: Freshly grated zest elevates flavor; don’t skip this essential ingredient!
• Lemon Juice: Freshly squeezed juice brings that tangy punch; bottled juice won’t cut it here.
• Eggs: Use large eggs at room temperature for better emulsification in batter.
• Fresh Blueberries: Gently fold in fresh blueberries for bursts of natural sweetness throughout the cake.
• Vanilla Extract: Adds depth to the flavor profile; always choose pure vanilla extract over imitation.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan so nothing sticks.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until combined. The mixture should look like fluffy clouds ready to hold some magic.

Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Gradually mix in dry ingredients and add lemon zest. Your kitchen should smell like sunshine by now!

Incorporate Eggs: Add eggs one at a time while mixing well after each addition. Then pour in lemon juice and vanilla extract—this is where things start getting exciting!

Fold in Blueberries: Gently fold fresh blueberries into your batter using a spatula. Be careful not to squish them; we want whole berries bursting with flavor.

Bake Away: Pour the batter into the prepared pan and bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—just like your conscience after eating an entire slice!

Let your masterpiece cool slightly before transferring it onto a wire rack.

This lemon blueberry cake isn’t just food it’s love baked into every slice! Whether you serve it at brunch or enjoy it quietly while binge-watching your favorite show alone (no judgment here), you’re going to adore every zesty bite!

Perfecting the Cooking Process

To achieve the best results, start by creaming butter and sugar before gradually adding eggs and lemon zest. While that’s mixing, combine your dry ingredients separately. This ensures even distribution of flavors and creates a fluffy texture.

Add Your Touch

Feel free to swap out blueberries for raspberries or strawberries if you’re feeling adventurous. You can also add a dash of almond extract for an extra layer of flavor that makes your cake truly unique.

Storing & Reheating

Store your lemon blueberry cake at room temperature in an airtight container for up to three days. If you need to reheat, pop slices in the microwave for about 10-15 seconds to enjoy that fresh-baked taste again.

There was that one summer when my friends and I decided to host an impromptu picnic. This lemon blueberry cake became the star of the show, with everyone asking for seconds—and thirds! It’s moments like these that make baking so rewarding.

FAQ

Can I use frozen blueberries in my lemon blueberry cake?

Yes, but fresh blueberries provide better texture and flavor in this recipe.

How do I prevent my cake from sticking?

Grease your pan thoroughly and consider using parchment paper for easy removal.

What can I serve with lemon blueberry cake?

Pair it with whipped cream or vanilla ice cream for a delicious dessert experience.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Zesty Lemon Blueberry Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 8

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Description

Indulge in this vibrant lemon blueberry cake, bursting with fresh flavors and perfect for any gathering or cozy afternoon treat!

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• Zest of 1 lemon
• 1/2 cup fresh lemon juice
• 3 large eggs, room temperature
• 1 cup fresh blueberries
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream the softened butter until smooth. Gradually add the dry mixture along with lemon zest.
4. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and vanilla extract.
5. Gently fold in fresh blueberries.
6. Pour batter into the prepared pan and bake for 25–30 minutes or until golden brown. A toothpick inserted should come out clean.
7. Allow to cool slightly before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 215
• Sugar: 15g
• Sodium: 180mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg