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Lemon Blueberry Cake

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This Lemon Blueberry Cake combines the tartness of lemon with sweet, juicy blueberries in a moist and fluffy dessert that’s perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • 1/4 cup lemon juice

Instructions

  1. Preheat the 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, then stir in the vanilla extract.
  4. Mix in the buttermilk, lemon zest, and lemon juice.
  5. Incorporate the dry ingredients gradually, mixing until just combined.
  6. Fold in the fresh blueberries gently.
  7. Bake in the prepared pan for 25-30 minutes or until a toothpick comes out clean.
  8. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

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

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

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