Description
Discover the perfect springtime treat with this Lemon Blueberry Cake Recipe. Light, zesty, and packed with juicy blueberries, it’s a dessert everyone will love.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 ml) whole milk
- 2 tbsp fresh lemon zest
- ¼ cup (60 ml) fresh lemon juice
- 1 ½ cups (225 g) fresh or frozen blueberries, tossed in 1 tbsp flour
- Optional: powdered sugar for dusting or a light lemon glaze
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, mixing gently.
- Fold in lemon zest, lemon juice, and floured blueberries.
- Divide batter evenly between pans and bake 35-40 minutes until a toothpick comes out clean.
- Cool cakes on a wire rack, then drizzle glaze or dust with powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American