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Lemon Blueberry Cake

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A tangy and sweet lemon blueberry cake that combines zesty lemons with juicy blueberries for a moist and flavorful dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (room temp)
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup buttermilk or milk with vinegar
  • 1 1/2 cups fresh or frozen blueberries

Instructions

  1. Preheat oven to 350°F (175°C) and grease your cake pans.
  2. In a bowl, mix dry ingredients: flour, baking powder, baking soda, salt.
  3. In another bowl, cream butter and sugar until fluffy.
  4. Add eggs one at a time, beating well.
  5. Mix in vanilla, lemon juice, and zest.
  6. Alternate adding dry ingredients and buttermilk, beginning and ending with dry mix.
  7. Fold in blueberries gently.
  8. Pour into pans and bake for 25-30 mins or until toothpick comes out clean.
  9. Cool completely before frosting.

Notes

For a healthier version, reduce sugar by ¼ cup or use Greek yogurt. Freezing slices is also possible for longer storage.

Nutrition

Find it online: https://www.helthrecipe.com/irresistible-lemon-blueberry-cake-recipe-7-star-classic-youll-love/