Description
A moist and tender cake bursting with fresh lemon flavor and juicy blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh blueberries
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light. Beat in eggs one at a time.
- Mix in lemon zest and juice.
- Alternate adding dry ingredients and buttermilk, starting and ending with flour.
- Fold in blueberries gently.
- Pour batter into pan. Bake for 35-40 minutes until a tester comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use room temperature ingredients for best results.
- Toss blueberries in a tablespoon of flour to prevent sinking.
- Store cake in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: lemon blueberry cake, easy cake recipe, summer dessert, fruit cake