Lemon Blueberry Cake | Cake Me Home Tonight
A delightful Lemon Blueberry Cake that's moist, flavorful, and perfect for any occasion. Bursting with fresh blueberries and a hint of lemon, this cake is sure to be a crowd-pleaser.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup lemon juice
- 1 Zest of 1 lemon
- 1 1/2 cups fresh blueberries, rinsed and dried
- 2 tablespoons all-purpose flour (for tossing with blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine buttermilk, lemon juice, and lemon zest.
- Gradually add dry ingredients to wet, alternating with buttermilk mixture. Mix until just combined.
- Toss blueberries with 2 tablespoons of flour.
- Gently fold the floured blueberries into the cake batter.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or make a lemon glaze.
Notes
For an extra burst of lemon flavor, consider adding a lemon glaze after the cake has cooled.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Sodium: 200mg