Description
Lemon Blueberry Cake is light, moist, and bursting with fresh blueberries and zesty lemon flavor. Perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
- Optional glaze: 1 cup powdered sugar + 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, then stir in vanilla and lemon zest.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Fold in blueberries gently.
- Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely. Optional: Mix powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake.
Notes
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Lemon Blueberry Cake