Lemon Blueberry Cake
A delightful blend of tangy lemon and sweet blueberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare two 9-inch round cake pans by greasing and flouring them.
- Mix the dry ingredients: whisk together the flour, baking powder, and a pinch of salt.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Incorporate the lemon zest into the batter.
- Combine the dry mixture with the butter mixture, alternating with the milk.
- Fold in the blueberries gently.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Frost the cakes with cream cheese frosting once cooled.
Notes
For a lighter option, whipped cream can be used instead of cream cheese frosting. If using frozen blueberries, toss them in flour before folding into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, lemon, blueberry, dessert, baking