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blueberry lemon cake

Blueberry Lemon Cake

Charlotte Miller
A refreshing and delicious blueberry lemon cake packed with juicy blueberries and bright lemon flavor, perfect for spring gatherings or cozy brunches.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling time 15 minutes
Total Time 1 hour 10 minutes
Course Brunch, Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt

Wet Ingredients

  • 0.5 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 0.5 cup buttermilk
  • 2 tbsp lemon juice fresh
  • 1 tbsp lemon zest

Fruit

  • 1.5 cups fresh blueberries tossed in 1 tbsp flour

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • Measure out flour, sugar, baking powder, baking soda, and salt. Zest and juice the lemons. Toss blueberries in 1 tbsp flour.

Mixing

  • Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
  • Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  • Gently fold in lemon juice, lemon zest, and blueberries.

Baking

  • Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.
  • Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh blueberries for best flavor.
  • Ensure butter and eggs are at room temperature.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for longer.
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