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Lemon Blueberry Cake

A delightful blend of zesty lemon and juicy blueberries in a light and fluffy cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure it's really softened for fluffiness.
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk Consider adding an extra tablespoon for moisture.
Main Ingredients
  • 1 1/2 cups fresh blueberries If using frozen, coat in flour before folding in.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans or line them with parchment paper.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the vanilla extract, lemon zest, and fresh lemon juice until fully incorporated.
  4. With the mixer on low speed, alternate adding the dry flour mixture and the buttermilk in three additions, starting and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
  5. Gently fold in the fresh blueberries using a spatula.
Baking
  1. Divide the batter evenly between the prepared cake pans and smooth the tops.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
  2. Turn the cakes out onto a wire rack to cool completely before frosting or serving.

Notes

Serve with a light dusting of powdered sugar, whipped cream, or vanilla ice cream. For storage, keep in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. Can be frozen for longer storage.