The moment you bite into a slice of lemon blueberry cake, the sweet tang of fresh blueberries dances with the zesty brightness of lemon on your palate. This delightful treat is not just a dessert; it’s a celebration, a burst of sunshine on a plate that makes any occasion feel special. Imagine serving this cake at a summer picnic, where the warm breeze carries the scent of lemons and baked goodness, leaving everyone eager for a taste.
I can still recall the first time I baked this cake for a family gathering. My aunt took one bite and declared it her new favorite dessert. It became our go-to recipe for birthdays and holidays, filling our home with laughter and sweet aromas. So whether you’re hosting a gathering or simply indulging in a quiet afternoon snack, this lemon blueberry cake promises to deliver joy in every slice.
Why You'll Love This Recipe
- This lemon blueberry cake is incredibly easy to prepare, making it perfect for bakers of all levels
- The combination of flavors creates a refreshing dessert that’s visually stunning and deliciously satisfying
- Plus, it’s versatile enough for any occasion, from summer picnics to cozy winter gatherings
When I first introduced this cake to my friends, their wide-eyed surprise was priceless as they devoured every crumb in seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: The backbone of this cake; ensure it’s fresh for the best texture.
Sugar: Granulated sugar adds sweetness that balances the tartness of the lemons.
Baking Powder: A key leavening agent that helps the cake rise perfectly.
Salt: Just a pinch enhances all the flavors without being overpowering.
Fresh Lemons: Use juicy lemons for zest and juice; they provide that vibrant citrus flavor.
Blueberries: Opt for fresh or frozen blueberries; they burst with flavor and moisture when baked.
Eggs: These bind everything together while adding richness to the cake.
Unsalted Butter: Ensure it’s softened; this makes mixing easier and adds creaminess.
Milk: Whole milk keeps the cake moist and tender.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C) and grease your cake pan with butter or non-stick spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined. This step ensures even distribution of leavening agents.
Cream Butter and Sugar: In another bowl, beat softened butter until creamy. Add sugar gradually while mixing until light and fluffy—about 3-5 minutes will do wonders here.
Add Eggs and Lemon: Mix in eggs one at a time along with lemon zest and juice until well blended. You’ll want to see that beautiful yellow color shining through!
Combine Wet and Dry Ingredients: Gradually add dry ingredients into the wet mixture alternating with milk. Stir gently until just combined; be careful not to overmix which could toughen your cake.
Add Blueberries: Gently fold in your blueberries using a spatula. This step is crucial so you don’t end up with purple batter!
Bake and Cool: Pour batter into your prepared pan and bake for about 35-40 minutes or until golden brown. A toothpick inserted in the center should come out clean! Let it cool before slicing; patience pays off here!
And there you have it—your very own lemon blueberry cake! Serve it plain or top with whipped cream for an extra touch of indulgence. Enjoy every bite knowing you’ve created something truly special!
You Must Know
- This delightful lemon blueberry cake is not just a treat for your taste buds; it’s an experience
- The tangy lemon combined with sweet blueberries creates a burst of flavor that’s simply irresistible
- It’s perfect for any occasion, from brunch to dessert, and always brings smiles
Perfecting the Cooking Process
Start by preheating your oven while you mix the dry ingredients. This ensures that your cake rises perfectly as soon as it hits the hot oven, giving it that fluffy texture we all love.
Add Your Touch
Feel free to swap blueberries for other berries based on seasonality. You can also add a hint of almond extract or sprinkle some lemon zest into the batter for an extra flavor twist.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to save it longer, refrigerate or freeze slices wrapped tightly in foil.
Chef's Helpful Tips
- Achieving the perfect lemon blueberry cake involves using fresh ingredients
- Avoid overmixing the batter to keep your cake light and fluffy
- A toothpick test ensures your cake is perfectly baked without being dry
Sharing this recipe has been a joy! Once, I brought this cake to a family gathering, and it was devoured within minutes—such sweet satisfaction when everyone asks for seconds!
FAQ
What kind of blueberries should I use?
Fresh blueberries are best, but frozen ones work too if thawed and drained.
Can I use a different flour?
Yes! Whole wheat flour adds nuttiness; just adjust liquid slightly for texture.
How do I know when my cake is done?
Insert a toothpick; if it comes out clean or with few crumbs, it’s ready!
Lemon Blueberry Cake
Lemon blueberry cake is a delightful dessert that brings the perfect balance of sweet and tart flavors to your table. Bursting with fresh blueberries and zesty lemon, this cake is not only visually stunning but also incredibly easy to make. Whether you’re celebrating a special occasion or enjoying a quiet afternoon treat, this cake is sure to impress your family and friends with its bright flavors and moist texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- Zest and juice of 2 fresh lemons
- 2 cups fresh blueberries (or frozen)
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, cream softened butter until fluffy, then gradually add sugar.
- Mix in eggs one at a time along with lemon zest and juice.
- Gradually combine dry ingredients with wet mixture while alternating with milk until just combined.
- Gently fold in blueberries.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
