Description
A soft, lemony cake dotted with juicy blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1/3 cup lemon juice
- 1 cup milk or buttermilk
- 1 1/2 cups blueberries
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round pan or an 8-inch square pan.
- Mix the dry ingredients: In a bowl, stir together flour, baking powder, and salt. Set it aside.
- Cream butter and sugar: In a larger bowl, beat softened butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine the dry ingredients and milk: Add half of the flour mixture, then milk, and then the rest of the flour. Mix until just combined.
- Toss blueberries with a spoonful of flour to coat, then fold them into the batter gently.
- Bake for about 35-45 minutes, until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then turn it out to cool fully. Drizzle with glaze if desired.
Notes
Use room temperature ingredients for best results. Do not thaw frozen blueberries before using them.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: lemon, blueberry, cake, spring dessert, easy cake