Lemon Blueberry Cake

Lemon Blueberry Cake Recipe

Lemon blueberry cake is a delightful dessert that combines the bright, tangy flavor of lemon with sweet, juicy blueberries. This cake is perfect for spring and summer gatherings or as a refreshing treat any time of the year.

Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• ½ cup fresh lemon juice (about 2-3 lemons)
• ½ cup buttermilk (or regular milk)

For the Blueberries:

• 1 cup fresh blueberries (or frozen, thawed and drained)
• 1 tablespoon all-purpose flour (for tossing with blueberries)

For the Lemon Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Lemon zest for garnish (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Blueberries:
   • In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking in the batter.
3. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream Butter and Sugar:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
5. Add Eggs and Flavorings:
   • Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice. Mix until well combined.
6. Combine Dry and Wet Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined. Be careful not to overmix.
7. Fold in Blueberries:
   • Gently fold in the floured blueberries until evenly distributed in the batter.
8. Bake the Cake:
   • Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool:
   • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. Make the Lemon Glaze (optional):
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake. Garnish with lemon zest if desired.

Enjoy!

This lemon blueberry cake is moist, flavorful, and perfect for any occasion. It can be served plain, with whipped cream, or paired with ice cream for an extra special treat!