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Blueberry Lemon Cake

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A delightful Blueberry Lemon Cake that combines the tangy sweetness of blueberries with zesty lemon flavors, perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Whisk together the flour, baking powder, baking soda, and salt.
  3. Beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
  6. Gently fold in the fresh blueberries.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool the cake in the pan for 10 minutes before transferring it to a wire rack.

Notes

Serve with whipped cream or vanilla ice cream for an indulgent treat. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/07/16/blueberry-lemon-cake/