Lemon Blueberry Cake
Lemon Blueberry Cake is a delightful summer dessert that perfectly balances zesty lemon and sweet blueberries. This fluffy cake captures the essence of sunshine, making it a crowd-pleaser for any occasion—whether it’s brunch, afternoon tea, or a midnight snack. With its vibrant colors and irresistible flavor, every slice is like a burst of summer on your palate. Easy to make and visually stunning, this cake will leave you dreaming of sunny days long after the last crumb is gone.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup milk (whole)
- ¼ cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon juice and zest.
- Gradually combine dry ingredients with the butter mixture, alternating with milk until just blended.
- Carefully fold in blueberries without crushing them.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg