Lemon Blueberry Cake | Also The Crumbs Please
This Lemon Blueberry Cake is a delightful combination of zesty lemon and fresh blueberries. It's moist, flavorful, and makes for a perfect dessert or afternoon treat.
Equipment
- 1 9x13 inch baking pan
- 1 mixing bowl
- 1 hand mixer or stand mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 zester
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh blueberries washed and drained
- Powdered sugar for dusting optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer until light and fluffy.
- Add the eggs, buttermilk, lemon zest, and lemon juice to the butter mixture. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the fresh blueberries using a rubber spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, dust the top with powdered sugar before serving.
Notes
For a richer flavor, you can add a lemon glaze on top made from powdered sugar and lemon juice.
This cake is perfect for gatherings, celebrations, or just a sweet treat at home.
Ensure to not overmix the batter after adding the flour to maintain a tender crumb.