Lemon Blueberry Cake


 

This light and fluffy lemon blueberry cake is bursting with fresh blueberries and bright lemon flavor. Perfect for spring and summer occasions, or any time you want a refreshing dessert!

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries (plus extra for topping)
  • 1 tablespoon all-purpose flour (for tossing blueberries)

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
  4. Add the Eggs, Vanilla, and Lemon: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix until just combined.
  6. Toss the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter.
  7. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean (with a few crumbs).
  8. Cool the Cake: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Frost and Serve: Once completely cool, frost with your favorite frosting (cream cheese frosting works wonderfully!) or serve plain with extra fresh blueberries on top.

Make-Ahead & Storage Instructions:

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months—just wrap it tightly in plastic wrap and foil.

Customization Ideas:

  • Berry Medley: Replace blueberries with a mix of strawberries, raspberries, and blackberries for a berry-packed version.
  • Lemon Glaze: For extra lemon flavor, drizzle a lemon glaze over the cake instead of frosting.
  • Coconut Version: Add 1/2 cup of shredded coconut to the batter for a tropical twist.

This lemon blueberry cake is bright, refreshing, and perfect for any occasion! 🍋🫐

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