Get ready to tantalize your taste buds with a delightful dessert that perfectly balances sweetness and tang! Our Lemon Blueberry Swirl Cake is not just a treat for your palate; it's a feast for the eyes too, with vibrant swirls of fresh blueberries and a zesty lemon kick that will leave everyone craving more. Whether you're hosting a summer gathering or simply looking to brighten up your afternoon tea, this cake is sure to impress. With just 50 minutes of your time, you can create a stunning centerpiece that will have your guests asking for seconds—and the recipe! Dive into our easy-to-follow guide and discover the magic of this luscious cake that combines the best of both worlds: the tartness of lemon and the sweetness of blueberries.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon lemon zest
- 1 cup blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until fully incorporated.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
- Gently fold in half of the fresh blueberries into the batter, being careful not to overmix and crush the berries.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Scatter the remaining blueberries on top of the batter. Use a knife to create a swirl pattern by gently dragging the berries through the batter.
- Sprinkle lemon juice over the top of the cake to enhance the citrus flavor.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or create a simple lemon glaze by mixing powdered sugar with lemon juice to drizzle over the top before serving.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh blueberries and organic lemons. The zest and juice from fresh lemons will elevate the cake's citrus notes significantly.
- Don’t Overmix: When folding in the blueberries, be gentle to prevent them from breaking apart. This will help maintain the beautiful swirl effect and keep the berries intact for bursts of flavor.
- Check for Doneness: Ovens can vary, so start checking your cake at the 30-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Enhance the Flavor: For an extra lemony kick, consider adding a teaspoon of lemon extract in addition to the zest and juice.
- Cool Properly: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set and reduces the risk of breaking.
- Garnish Creatively: Dust the cooled cake with powdered sugar or drizzle a simple lemon glaze made from powdered sugar and lemon juice for an elegant finish.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week. This cake can also be frozen for up to 3 months—just make sure to wrap it well!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
