Description
My Lemon Blueberry Cake is a moist, tender cake bursting with fresh blueberries and zesty lemon flavor. Perfect for brunch, dessert, or afternoon tea, it’s simple to make, comforting, and full of love.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 2 large lemons
- ½ cup (120ml) freshly squeezed lemon juice
- 1 cup (240ml) buttermilk, room temperature
- 1 ½ cups (225g) fresh blueberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. Line with parchment.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, add vanilla and lemon zest.
- Whisk flour, baking powder, baking soda, and salt separately.
- Alternate adding dry ingredients and buttermilk to butter mixture.
- Toss blueberries in flour and fold into batter.
- Pour batter into pan and smooth top.
- Bake 45–50 minutes or until toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to wire rack.
Notes
Room temperature ingredients ensure smooth batter. Coat blueberries in flour to prevent sinking. Dust with powdered sugar or drizzle with lemon glaze. Can be made ahead or frozen for later.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg