Description
Blueberry lemon cake is a delightful fusion of sweet, juicy blueberries and zesty lemon that creates a refreshing dessert perfect for any occasion. This moist, fluffy cake is simple to prepare and visually appealing, making it a showstopper at summer picnics or cozy family gatherings. With its vibrant colors and aromatic flavors, this cake is destined to become a favorite in your baking repertoire.
Ingredients
Scale
- 1 ½ cups fresh blueberries (or frozen)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- ⅓ cup milk (optional)
- Zest and juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time; then stir in the lemon zest and juice.
- Gradually add the dry mixture to the wet mixture, alternating with milk until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: For best results, use fresh blueberries as they yield better flavor and texture. Allow the cake to cool completely before serving or frosting. Customize with other fruits like raspberries or add spices such as cinnamon for unique flavor profiles.