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–+ servings

Lemon Blueberry Cake

A moist lemon blueberry cake that combines bright citrus flavors with 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 Opt for a quality brand for the best texture.
  • 2 teaspoons Baking Powder Check the expiration date before use.
  • 1/2 teaspoon Salt Use fine sea salt for even distribution.
Wet Ingredients
  • 1 cup Sugar Granulated sugar balances the tartness.
  • 1/2 cup Unsalted Butter Room temperature for a tender crumb.
  • 3 large Eggs Helps bind ingredients and provide moisture.
  • 2 large Fresh Lemons For zest and juice.
  • 1 cup Blueberries Fresh or frozen, do not thaw if frozen.
  • 1/2 cup Milk Whole milk provides creaminess.
  • 1 teaspoon Vanilla Extract Pure vanilla enhances flavor.

Method
 

Preparation
  1. Gather all your ingredients for the lemon blueberry cake.
  2. Rinse your blueberries under cool water and pat them dry.
  3. In a large bowl, whisk together the flour, baking powder, and salt.
  4. In another bowl, beat softened butter and sugar together until pale and fluffy.
  5. Incorporate eggs one at a time into the butter-sugar mixture, then add lemon zest.
  6. Gradually add the dry mixture to the wet ingredients while alternating with milk.
Baking
  1. Pour the batter into a prepared baking pan and smooth the top.
  2. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick comes out clean.
  3. Allow the cake to cool before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake can double as breakfast or an afternoon snack.

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