Go Back

Delicious Lemon Blueberry Cake

A fluffy sponge cake infused with zesty lemon flavor and dotted with juicy blueberries, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups buttermilk
  • Zest of 1 large lemon
  • 0.5 cups fresh blueberries or frozen, if seasonal is scarce
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper or grease it lightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter with the granulated sugar until fluffy and pale.
  4. Beat in the eggs one at a time, followed by the buttermilk, lemon zest, and vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
  6. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared cake pan and bake for approximately 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For vegan options, replace eggs with flaxseed eggs. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.