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Delicious Lemon Blueberry Cake with fresh blueberries and lemon zest

Lemon Blueberry Cake

This lemon blueberry cake is bright, simple, and fresh, mixing tart lemon with sweet blueberries for a moist dessert that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snacks
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Batter
  • 1.5 cups all-purpose flour Measure by spooning into the cup and leveling it off.
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs Add one at a time, beating well after each addition.
  • 0.5 cup buttermilk Can be substituted with plant milk mixed with vinegar for dairy-free.
  • 0.25 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh blueberries Toss with flour before folding to prevent sinking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in buttermilk, lemon juice, and lemon zest.
  5. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool before serving.

Notes

Serve the cake at room temperature or slightly warm. A dusting of powdered sugar or a simple lemon glaze works well. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Can freeze slices for up to 2 months.