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Lemon Blueberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 35 reviews
  • Author: Maria
  • Prep Time: 0h 15m
  • Cook Time: 0h 35m
  • Total Time: 0h 50m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Blueberry Cake is a delightful, moist cake infused with zesty lemon and studded with fresh blueberries, perfect for a refreshing dessert or afternoon treat. The batter combines classic baking ingredients with fresh lemon juice and zest to enhance the flavor, while the blueberries add bursts of sweetness in every bite. Baked to perfection, it offers a tender crumb and a bright, fruity aroma that complements any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk

Fruits

  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Pans: Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly.
  4. Set Aside Dry Mix: Set the dry ingredients aside until needed for combining with wet ingredients.
  5. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
  6. Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough incorporation.
  7. Add Flavorings: Mix in the vanilla extract, lemon zest, and fresh lemon juice until fully blended into the batter.
  8. Combine Dry and Wet Ingredients: With the mixer on low speed, alternate adding the dry flour mixture and buttermilk in three additions, starting and ending with the dry ingredients, mixing just until combined after each addition to avoid overmixing.
  9. Fold in Blueberries: Gently fold in the fresh blueberries using a spatula to evenly distribute them without crushing the berries.
  10. Divide Batter: Divide the batter evenly between the prepared cake pans, ensuring equal amounts in each pan.
  11. Smooth Tops: Use a spatula to smooth the top of the batter in each pan to create an even surface for baking.
  12. Bake Cakes: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool in Pans: Remove the cakes from the oven and let them cool in the pans for 10 minutes to set.
  14. Cool Completely: Turn the cakes out onto a wire rack and allow them to cool completely before frosting or serving.

Notes

  • Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may release more moisture.
  • Do not overmix the batter after adding flour to ensure a tender cake crumb.
  • Ensure ingredients like butter and eggs are at room temperature for better mixing and cake structure.
  • Lemon zest can be adjusted to preference for more intense citrus flavor.
  • Frost the cake with cream cheese frosting or a simple lemon glaze for added flavor.

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Find it online: https://savoryhomeeats.com/lemon-blueberry-cake-recipe/