Lemon Blueberry Cake
A delightful Lemon Blueberry Cake that combines tangy lemon and sweet blueberries for a moist and fluffy dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan to prepare for the batter.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust the top with powdered sugar before serving.
Notes
Pairs beautifully with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://ameliasweets.com/2026/07/29/lemon-blueberry-cake-3/