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Lemon Blueberry Cake

A moist and fluffy Lemon Blueberry Cake bursting with zesty lemon flavor and fresh blueberries, perfect for any family gathering or occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups milk
  • 1 cup fresh blueberries
  • 1 piece Zest of 1 lemon
  • 0.25 cups lemon juice
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Then, add the lemon zest and lemon juice. Mix until combined.
  5. Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Start and finish with the flour mixture, mixing just until combined.
  6. Gently fold in the fresh blueberries with a spatula, being careful not to overmix.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For the best flavor, use fresh blueberries! Roll the lemons on the countertop before cutting them to easily extract the juice. Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. This cake can be frozen for up to 3 months.