Easy Lemon Blueberry Cake for a Cozy Weeknight Dessert
This delightful cake combines the zesty flavor of lemon with sweet blueberries, creating a refreshing dessert perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- 9-inch Round Cake Pan
- Whisk
- Spatula
- Oven
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Spoon into measuring cup and level off for accuracy.
- 2 teaspoons Baking powder Ensure freshness for best results.
- 1/2 teaspoon Salt Enhances flavors.
Wet Ingredients
- 1 cup Granulated sugar Adds sweetness and moisture.
- 1/2 cup Unsalted butter Softened to room temperature.
- 3 large Eggs At room temperature for better incorporation.
- 1/4 cup Fresh lemon juice Provides tart flavor.
- 1 lemon Lemon zest Finely grated without the bitter pith.
- 1 cup Fresh blueberries Wash and dry gently before adding.
- 1/2 cup Milk Room temperature for smoother blending.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon juice and zest until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- Gently fold in the blueberries with a spatula.
- 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.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar or top with whipped cream before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.