Zesty Lemon Blueberry Cake
A delightful cake combining zesty lemon and juicy blueberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1/3 cup fresh lemon juice
- Zest from 1 lemon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy. Then, add the eggs, lemon juice, and lemon zest. Mix until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted comes out clean.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Reheat in the microwave for 10-15 seconds.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://recipesunfolded.com/zesty-lemon-blueberry-cake/