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Lemon Blueberry Cake

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A soft and moist cake infused with zesty lemon and buttery blueberries, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to prevent sticking.
  2. Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Incorporate eggs: Add eggs one at a time, mixing well after each addition.
  4. Stir in zesty flavors: Stir in the lemon zest and lemon juice.
  5. Mix dry ingredients separately: In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  7. Fold in fresh blueberries: Gently fold in the fresh blueberries.
  8. Pour and smooth batter: Pour the batter into the prepared cake pan and smooth the top.
  9. Bake until golden: Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  10. Cool before serving: Allow to cool in the pan for a few minutes, then turn out onto a wire rack.

Notes

Serve with whipped cream or powdered sugar. Store leftovers at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-blueberry-cake-2/

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