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Lemon Blueberry Cake

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A delightful Lemon Blueberry Cake that combines tartness and sweetness, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients.
  6. Gently fold in the blueberries, being careful not to overmix.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve with whipped cream or vanilla ice cream and a sprig of fresh mint. Leftovers can be stored at room temperature for up to 2 days or in the fridge for up to a week.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/lemon-blueberry-cake-2/

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