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Lemon Blueberry Cake

A delightful Lemon Blueberry Cake that combines zesty lemon and sweet blueberries for a refreshing dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.