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–+ servings

Blueberry Lemon Cake

A moist and flavorful cake featuring zesty lemon and sweet blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Use a good quality flour for a light and fluffy texture.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best rise.
  • 1 teaspoon Salt Balances flavors.
Wet Ingredients
  • 1 cup Unsalted Butter Room temperature for mixing.
  • 1 cup Sugar Granulated sugar enhances sweetness.
  • 3 large Eggs Provide structure and moisture.
  • 1 cup Milk Whole milk adds creaminess.
  • 2 tablespoons Lemon Juice Fresh lemon juice adds tartness.
  • 2 teaspoons Zest of Lemon Freshly grated for brightness.
  • 1 teaspoon Vanilla Extract Pure extract enhances flavor.
Fruits
  • 2 cups Fresh Blueberries Choose plump, ripe blueberries.

Method
 

Preparation
  1. Gather all your ingredients for the blueberry lemon cake.
  2. Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
Mixing the Batter
  1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Then mix in the lemon zest.
Incorporating Dry Ingredients
  1. In another bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the creamed mixture.
Baking
  1. Fold in the blueberries gently, then pour the batter into the prepared cake pan.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

This cake is versatile and can be served as a dessert or breakfast treat.

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