Description
This Lemon Blueberry Cake is a delightful blend of tart lemon and sweet blueberries, perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Zest of 1 lemon
1 cup fresh blueberries
Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract and lemon zest, mixing well.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool before topping with cream cheese frosting.
Notes
Feel free to substitute frozen blueberries if fresh ones are not available. Make sure to fold them in gently to avoid breaking them.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Lemon Blueberry Cake,Dessert,American Cake,Blueberry Recipe,Lemon Recipe