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Lemon Blueberry Cake

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A soft and luscious cake with a perfect balance of tart lemon and sweet blueberries, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
  4. Alternately add the flour mixture and buttermilk, starting and finishing with the flour mixture. Fold in the fresh blueberries.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Dust with powdered sugar if desired before serving.

Notes

For best results, use fresh blueberries and make sure the butter is softened properly. Store leftovers in an airtight container 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-4/

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