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Delicious Lemon Blueberry Cake

A moist and fluffy cake bursting with fresh blueberries and zesty lemon flavor, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon lemon zest (freshly grated) Use fresh lemons for better flavor.
  • 1/4 cup fresh lemon juice Freshly squeezed for best taste.
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup fresh blueberries Gently fold in to maintain their shape.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease your cake pan (9×13 inch) with butter or line it with parchment paper.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
  4. Add the eggs one by one, ensuring each is fully incorporated before adding the next.
  5. Stir in the lemon zest and lemon juice, mixing until well combined.
  6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with dry ingredients. Mix until just combined.
  8. Gently fold in the fresh blueberries.
Baking
  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  4. Serve slightly warm or at room temperature.

Notes

For best results, avoid overmixing the batter. Consider using other fruits like strawberries or raspberries as substitutes for blueberries. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.