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Lemon Blueberry Cake

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A delightful lemon blueberry cake that combines zesty lemon flavor with juicy blueberries, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, lemon zest, and lemon juice.
  5. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
  6. Incorporate the dry mixture into the wet ingredients until just combined.
  7. Fold in the fresh blueberries gently.
  8. Pour the batter into the prepared cake pan and spread it evenly.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  11. Dust with powdered sugar before serving if desired.

Notes

Serve warm with whipped cream or vanilla ice cream. Store in an airtight container for up to three days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/lemon-blueberry-cake/

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