Description
A delightful and easy homemade Lemon Blueberry Cake, perfect for any occasion, bursting with vibrant flavors and a light, fluffy texture.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in the fresh blueberries gently with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Feel free to add a glaze on top or swap blueberries for other seasonal fruits. Serve with whipped cream for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Lemon Blueberry Cake, Quick Dessert, Easy Baking