Lemon Blueberry Cake
A delightful Lemon Blueberry Cake with a perfect balance of sweet and tart flavors, ideal for any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar until light and fluffy.
- Incorporate eggs, one at a time, mixing well after each addition.
- Mix in the buttermilk, lemon juice, and lemon zest until thoroughly combined.
- Combine the dry ingredients with the wet ingredients and mix until just combined.
- Fold in the blueberries gently.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool before removing from the pan.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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