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Lemon Blueberry Cake

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A delightful and refreshing cake that combines tangy lemon and sweet blueberries, perfect for any occasion.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon
  • ¼ cup fresh lemon juice
  • 1 cup blueberries (fresh or frozen)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs, vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until well combined.
  4. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the blueberries until evenly distributed, then pour the batter into the prepared cake pan.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. Can be reheated in the microwave for 10-15 seconds.

Nutrition

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

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