Lemon Blueberry Cake

Lemon Blueberry Cake

There’s something inherently uplifting about a Lemon Blueberry Cake, isn’t there? The zesty freshness of lemon perfectly balances the sweet, juicy blueberries, making each bite a delightful experience! This cake is not just a feast for the taste buds; it’s also visually stunning, with vibrant hues that can brighten up any table. Picture it: a sunny afternoon, a slice of this cake placed on your plate, and cold lemonade on the side. Sound perfect? As we dive into this recipe, you’ll discover how easy it is to whip up this cake, making it a wonderful treat for your family or a gathering.

What makes this cake truly special is its versatility. Whether you’re celebrating a birthday or simply want to enjoy a sweet moment on a weekday afternoon, Lemon Blueberry Cake fits the bill nicely. Plus, if you love my popular Banana Bread recipe, you’ll find this cake is just as easy to make and just as rewarding! So, get your whisk ready—let’s bring a slice of sunshine into your kitchen with this delightful cake.

What is Lemon Blueberry Cake?

Ah, Lemon Blueberry Cake—what a fun name, right? You might be wondering why it’s called that instead of something like “Cake of Happiness.” It’s simple: the bright lemon brings zing, the blueberries add sweetness, and together they create pure joy. Legend has it that this cake was inspired by warm summer days when lemons were ripe for picking and blueberries were bursting with flavor—you can almost hear the frolicking children in the garden! As they say, “the way to a man’s heart is through his stomach,” and if that’s true, then this cake has certainly paved the way for many hearts! So, why not make your own Lemon Blueberry Cake and see if it works its magic on you and your loved ones?

Why You’ll Love This Lemon Blueberry Cake

When it comes to Lemon Blueberry Cake, there are three key elements that make it a must-try! First, the main highlight—its unique blend of flavors! The sharpness from the lemon harmonizes beautifully with the sweetness of the blueberries, creating a cake that truly stands out. Second, making this delectable dessert at home saves you a trip to the bakery and some cash—why pay high prices when you can bake your own? Finally, there’s the option to get creative with toppings! You can add a light glaze, whipped cream, or even a sprinkle of powdered sugar to elevate this cake to the next level! If you love desserts like a rich Chocolate Cake, you’ll absolutely adore this refreshing twist. Ready to indulge? Let’s dive into the recipe!

How to Make Lemon Blueberry Cake:

Quick Overview

This Lemon Blueberry Cake is a delightful and simple dessert that’s bound to be a hit! With its tangy lemon flavor paired with sweet blueberries, it’s a satisfying treat you can whip up in just about an hour. The soft, moist texture of the cake makes each bite feel indulgent, and best of all, it requires minimal prep work, making it perfect for bakers of all skill levels!

Key Ingredients for Lemon Blueberry Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• ½ cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (you can also use frozen, but be sure to thaw and drain them well)

Step-by-Step Instructions

1. Preheat your oven: Set your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

3. Cream the butter and sugar: In another bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

4. Add eggs and flavor: Incorporate the eggs, beating one at a time. Follow this with lemon zest, lemon juice, and vanilla extract. Mix until everything is well-combined.

5. Combine wet and dry ingredients: Gradually add the dry ingredient mix to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cake tough.

6. Fold in the blueberries: Gently fold in the fresh blueberries with a spatula to evenly distribute them throughout the batter.

7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar, if desired, and slice to serve. Enjoy!

What to Serve Lemon Blueberry Cake With

Pair your delightful Lemon Blueberry Cake with a scoop of vanilla ice cream for an indulgent dessert experience! You might also consider serving it alongside freshly brewed tea or a refreshing glass of lemonade to complement the citrus flavors. A light salad on the side can help balance the sweetness, making your meal complete. Get creative and enjoy this versatile cake with different accompaniments!

Top Tips for Perfecting Lemon Blueberry Cake

To ensure your Lemon Blueberry Cake turns out perfect every time, consider these essential tips:

• Use room temperature ingredients: This helps the batter mix more evenly, resulting in a lighter cake.
• Don’t overmix: When combining the wet and dry ingredients, mix until just combined to avoid a dense cake.
• Fresh vs. frozen blueberries: If using frozen blueberries, thaw and drain them well to prevent excess moisture, which can lead to a soggy cake.
• Experiment with flavors: Feel free to add lemon extract for a more intense flavor, or use Greek yogurt for an even moister texture.

Storing and Reheating Tips

If you have leftovers (which might be unlikely!), store the Lemon Blueberry Cake in an airtight container at room temperature for up to three days, or refrigerate it for about a week. To freeze, wrap it tightly in plastic wrap followed by aluminum foil; it can last in the freezer for up to three months! When ready to enjoy again, simply thaw it at room temperature for a few hours or overnight, and enjoy it straight away or warm it slightly in the oven for that fresh-baked feel.

So, what are you waiting for? Gather your ingredients and get ready to enjoy a slice of this delightful Lemon Blueberry Cake! Happy baking!

Lemon Blueberry Cake

A delightful Lemon Blueberry Cake that combines zesty lemon and sweet blueberries for a refreshing dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt

Wet Ingredients

• 0.75 cup unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 0.5 cup fresh lemon juice
• 1 teaspoon vanilla extract

Additions

• 1 cup fresh blueberries or thawed frozen blueberries

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Incorporate the eggs, one at a time, followed by lemon zest, lemon juice, and vanilla extract. Mix until well-combined.
5. Gradually add the dry ingredient mix to the wet ingredients, mixing just until combined.
6. Gently fold in the fresh blueberries with a spatula.

Baking

1. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving

1. Once cooled, dust with powdered sugar if desired, slice, and serve.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for about a week. To freeze, wrap tightly and it can last for up to three months.