Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 2 lemons
- 1 tbsp lemon juice
- ½ cup buttermilk
- 1 ½ cups fresh blueberries, tossed in 1 tbsp flour
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs and lemon zest: Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
- Alternate dry ingredients and buttermilk: Gradually add the dry ingredients, alternating with the buttermilk, mixing just until combined.
- Fold in blueberries: Gently fold in the flour-coated blueberries.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Lemon and blueberry are a dynamic duo that creates a perfect balance of sweet and tart flavors. From cakes and muffins to smoothies and savory salads, this flavor combination can be used in countless ways to enhance your dishes. With the added health benefits of Vitamin C and antioxidants, this pairing is not only delicious but also nutritious.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Keywords: lemon blueberry cake, lemon cake, blueberry cake, lemon and blueberry dessert, easy cake recipe, summer cake recipe, blueberry dessert, baking with blueberries