Lemon Blueberry Cake
A delightful Lemon Blueberry Cake that's moist, flavorful, and perfect for any occasion. The combination of zesty lemon and sweet blueberries makes this cake irresistible.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- Powdered sugar (for dusting (optional))
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 8-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream together butter and sugar until light and fluffy in a large bowl.
- Beat in eggs one at a time, then stir in lemon juice and lemon zest.
- Gradually add dry ingredients to wet, alternating with milk, beginning and ending with dry. Mix until just combined.
- Gently fold in the blueberries.
- Pour batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
For a richer flavor, use brown butter instead of regular softened butter.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Sodium: 150mg