Imagine a dessert that combines the tangy brightness of lemon with the sweet burst of juicy blueberries, all nestled in a moist, tender cake that melts in your mouth. This blueberry lemon cake is not just a recipe—it's a culinary adventure that promises to transform your ordinary dessert experience into something extraordinary. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating a show-stopping treat that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Gently fold in the lemon zest and lemon juice, which will add a bright citrusy flavor to the cake.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 35-40 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 before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or prepare a light lemon glaze by mixing powdered sugar with lemon juice to drizzle over the top before serving.
- Slice and serve at room temperature. The cake can be stored in an airtight container for up to 3 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal cake texture.
- When folding blueberries into the batter, toss them lightly in a bit of flour first to prevent them from sinking to the bottom of the cake.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender.
- For the freshest flavor, use fresh lemon zest and ripe, plump blueberries.
- Check the cake's doneness by inserting a toothpick—it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before adding any glaze or powdered sugar to prevent sogginess.
- For an extra flavor boost, consider adding a splash of lemon extract or using Meyer lemons for a more complex citrus note.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
