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
Scale
- 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