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Lemon Blueberry Cake

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A delightful Lemon Blueberry Cake, perfect for summer with a tender crumb and bright citrus flavor.

Ingredients

Scale
  • 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 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Creaming Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Incorporate Eggs and Citrus: Beat in the eggs, one at a time, then stir in the lemon juice and zest.
  4. Whisking the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Combining Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
  6. Folding in Blueberries: Gently fold in the blueberries.
  7. Pouring Into the Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Baking to Perfection: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cooling and Releasing: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for up to a week.

Nutrition

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

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