Description
A delightful Lemon Blueberry Cake bursting with fresh flavors, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons lemon zest
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Gently fold in the fresh blueberries. Pour the batter into a greased cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Store in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week for longer freshness.
- Freeze tightly wrapped for up to three months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Lemon Blueberry Cake, dessert, baking, cake recipe