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Delicious Lemon Blueberry Cake

A light and fluffy cake bursting with the vibrant flavors of lemon and juicy blueberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour (sifted) For a light texture
  • 1 cup granulated sugar Sweetens the cake
  • 0.5 cups unsalted butter (softened) For creaminess
  • 2 large eggs Room temperature for better mixing
  • 0.5 cups milk (preferably whole) Or dairy-free alternative
  • 1 tablespoon lemon zest (freshly grated) Enhances lemon flavor
  • 2 tablespoons lemon juice (freshly squeezed) Adds tangy freshness
  • 1.5 teaspoons baking powder Leavening agent
  • 0.5 teaspoon salt Enhances flavor
  • 1 cup blueberries (fresh or frozen) Use fresh if possible

Method
 

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

Notes

For a dairy-free option, use almond milk or coconut milk in place of regular milk. Avoid overmixing to maintain a light texture.