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Lemon Blueberry Cake recipe

Lemon Blueberry Cake

A tangy and sweet lemon blueberry cake that combines zesty lemons with juicy blueberries for a moist and flavorful dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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 milk with vinegar can be used as a substitute for buttermilk
  • 1 1/2 cups fresh or frozen blueberries if using frozen, coat them in flour before folding into batter

Method
 

Preparation
  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 a toothpick comes out clean.
  9. Cool completely before frosting.

Notes

For a healthier version, reduce sugar by ¼ cup or use Greek yogurt. Store the cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months.