This delightful Easy Lemon Blueberry Cake is perfect for any occasion, bursting with fresh flavors and a moist texture.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:8 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
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup buttermilk
1 ½ cups fresh blueberries (or frozen, thawed and drained)
Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
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. Then, stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
Gently fold in the blueberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
For a lighter version, substitute half of the butter with unsweetened applesauce.
You can also add a lemon glaze by mixing 1 cup of powdered sugar with 2 tablespoons of lemon juice for a sweet and tangy finish.