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Lemon Blueberry Cake | Also The Crumbs Please

Lemon Blueberry Cake | Also The Crumbs Please

This Lemon Blueberry Cake is a delightful blend of tart lemon and sweet blueberries, perfect for any occasion. It's moist, fluffy, and bursting with flavor, making it a perfect treat for dessert or afternoon tea.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 hand mixer or stand mixer
  • 1 spatula
  • 1 set measuring cups and spoons
  • 1 zester
  • 1 cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsalted butter Softened
  • 4 large eggs
  • 0.5 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries You can use frozen, thawed
  • to taste optional powdered sugar For dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan.
  • In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer (or stand mixer) to cream them together until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the lemon zest and lemon juice until combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  • Gently fold in the blueberries using a spatula to avoid breaking them.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
  • Optional: Once cooled, dust with powdered sugar before serving for an elegant touch.

Notes

You can substitute the fresh blueberries with other berries, such as blackberries or raspberries, if desired.
This cake pairs well with a lemon glaze or cream cheese frosting if you want to add more sweetness.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.