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Delicious Lemon Blueberry Cake

A tender, moist cake bursting with tart lemon and sweet blueberries, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Regular or gluten-free flour can be used.
  • 1 cup granulated sugar
  • 1 tablespoon baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Can substitute with coconut oil for dairy-free.
  • 3/4 cup milk Dairy or non-dairy.
  • 2 large eggs
  • Zest of 1 medium lemon lemon zest Adds vibrant flavor.
  • 1/4 cup fresh lemon juice About 2 lemons.
Berries
  • 1 cup fresh or frozen blueberries Coat with flour to prevent sinking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
  5. Gradually add the dry mixture to the wet mixture, alternating with the milk until just combined.
  6. Gently fold in the blueberries using a spatula.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze for later use. To reheat, microwave or warm in a toaster oven.