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Lemon Blueberry Cake

A delightful blend of zesty lemon and sweet blueberries, this cake is moist, fluffy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Ensure the butter is softened to room temperature.
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cups buttermilk Can substitute with dairy-free milk mixed with a teaspoon of vinegar.
  • 1 zest lemon
  • 1 cup fresh blueberries Rinse under cold water before adding.
  • 1 Juice lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
  4. Beat in the eggs one at a time, then add the vanilla, lemon zest, and lemon juice. Continue mixing until combined.
  5. Alternate adding the dry mix and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined—be careful not to overmix!
  6. Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed.
  7. Pour the batter into the prepared cake pan and spread it evenly.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and enjoy!

Notes

Ensure all ingredients are at room temperature before starting for a smooth batter. Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week.