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Lemon Blueberry Cake

This vibrant Lemon Blueberry Cake features a tender crumb, zesty lemon flavor, and juicy blueberries, making it perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk Can substitute with milk and lemon juice.
  • 1 zest of 1 lemon
  • 1 cups fresh blueberries
  • 1 juice of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  5. Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
  6. Gently fold in the fresh blueberries.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice and enjoy each zesty bite of your Lemon Blueberry Cake.

Notes

Store in an airtight container at room temperature for up to 3 days or in the freezer for about 3 months. Thaw and reheat slices as needed.