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Lemon Blueberry Cake

A delightful cake combining sweet blueberries with zesty lemons for a moist and aromatic dessert that is easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
Berries
  • 1 cup fresh blueberries Can substitute with frozen blueberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or line it with parchment paper.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the milk, lemon juice, and lemon zest until well blended.
Combining Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3. Gently fold in the fresh blueberries.
Baking
  1. Pour the batter into your prepared cake pan and smooth the top.
  2. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds.