Description
A delightful blend of tartness and sweetness, this Lemon Blueberry Cake captures the essence of summer with fresh flavors.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened (or a plant-based alternative)
- 2 large eggs
- ½ cup buttermilk (or a non-dairy substitute)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh blueberries (can substitute with frozen, if necessary)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and juice, ensuring everything is well incorporated.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick comes out clean from the center.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Serve warm or at room temperature, dusted with powdered sugar or with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American