Lemon Blueberry Cake | Also The Crumbs Please
This Lemon Blueberry Cake is a moist and flavorful dessert that combines the tartness of fresh lemons with sweet blueberries. Topped with a light lemon glaze, this cake is perfect for any occasion, whether it's a summer picnic or a cozy family gathering.
Equipment
- 2 9-inch round cake pans
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 stand or hand mixer
- 1 toothpick or cake tester
- 1 cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter Softened
- 1 cup buttermilk
- 3 large eggs
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh blueberries Can use frozen, but do not thaw
- Powdered sugar For dusting or glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a stand mixer or hand mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the lemon zest and lemon juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries using a rubber spatula, being careful to not break them.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Once cool, you can dust the cakes with powdered sugar or prepare a simple lemon glaze by mixing powdered sugar with lemon juice until desired consistency. Drizzle the glaze over the cake before serving.
Notes
If using frozen blueberries, do not thaw them as they may bleed into the batter.
This cake pairs well with a scoop of vanilla ice cream or whipped cream for an extra treat.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.