A delicious and moist Blueberry Lemon Cake that combines the tartness of fresh lemons with the sweetness of blueberries, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
½ cup fresh lemon juice
1 cup fresh blueberries (plus extra for garnish)
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and top with additional blueberries if desired.
Notes
For a richer flavor, substitute half of the all-purpose flour with almond flour.
Add a teaspoon of poppy seeds to the batter for a delightful crunch and extra texture.