Lemon Blueberry Cake
Lemon Blueberry Cake is a delightful dessert that brings together the fresh flavors of lemons and juicy blueberries. This cake is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a sweet treat for yourself. Its moist texture and zesty taste make it a favorite among cake lovers.
Why Make This Recipe
Making Lemon Blueberry Cake is a great idea for several reasons. First, it combines the bright taste of lemon with the sweetness of blueberries, creating a perfect balance of flavors. Second, this cake is easy to make, even for beginners. Lastly, it’s a versatile dessert that pairs well with tea or coffee, and it can be served at any time of the day.
How to Make Lemon Blueberry Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time to the butter mixture, then stir in the milk, lemon zest, and lemon juice.
- Gradually combine the dry ingredients with the wet mixture until just mixed.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
How to Serve Lemon Blueberry Cake
Lemon Blueberry Cake can be served plain or with a dusting of powdered sugar on top. It also goes well with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra special touch, you can drizzle some lemon glaze over the cake.
How to Store Lemon Blueberry Cake
To store Lemon Blueberry Cake, keep it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer bag for up to 3 months.
Tips to Make Lemon Blueberry Cake
- Make sure the butter is softened to room temperature for easier mixing.
- Don’t overmix the batter; gently fold in the blueberries to keep the cake light and fluffy.
- Use fresh blueberries for a burst of flavor, but frozen blueberries can also work if fresh ones aren’t available. Just toss them in a little flour to prevent them from sinking.
Variation
You can add walnuts or almonds for some crunch. Another variation is to replace some of the lemon juice with lime juice for a different citrus flavor.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to toss them in a little flour to stop them from sinking while baking.
2. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean.
3. Can I add a frosting to this cake?
Yes, a lemon cream cheese frosting or a simple glaze would be a delicious addition to this cake.
Enjoy baking and sharing your delicious Lemon Blueberry Cake!
