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Have you ever craved a cake that’s both sweet and tangy, light yet moist, and packed with fresh fruity goodness? If so, you’re in for a treat! Lemon Blueberry Cake is a delightful dessert that perfectly blends the tartness of lemons with the juicy sweetness of blueberries. But what makes this cake so irresistible? Read on to find out how to create this masterpiece in your kitchen!

Lemon Blueberry Cake stands out for its refreshing flavor and beautiful presentation. It’s an easy-to-make cake that’s perfect for any occasion, whether it’s a casual afternoon snack, a birthday treat, or a special celebration. The recipe takes about 1 hour and 15 minutes from start to finish, including preparation and baking time. With a medium difficulty level, even beginner bakers can successfully make this delicious cake by following simple steps.

Essential Ingredients

To make the perfect Lemon Blueberry Cake, you’ll need:

Dry Ingredients:

2 ½ cups all-purpose flour – Provides structure to the cake.
1 ½ teaspoons baking powder – Helps the cake rise.
½ teaspoon baking soda – Adds fluffiness.
½ teaspoon salt – Enhances overall flavor.

Wet Ingredients:

1 cup unsalted butter (softened) – Adds richness and moisture.
1 ¾ cups granulated sugar – Provides sweetness.
4 large eggs – Binds the ingredients together.
1 tablespoon lemon zest – Infuses the cake with a bright citrusy flavor.
1 teaspoon vanilla extract – Enhances the overall taste.
¾ cup buttermilk – Keeps the cake moist.
2 tablespoons fresh lemon juice – Boosts the lemony taste.
1 ½ cups fresh or frozen blueberries – Adds bursts of juicy sweetness.

Optional Add-ins:

Powdered sugar (for dusting)
Lemon glaze (for extra flavor)

Step-by-Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat butter and sugar until light and fluffy (about 3 minutes).

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, followed by lemon zest, vanilla extract, buttermilk, and lemon juice. Mix until well combined.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and airy.

Step 6: Fold in Blueberries

Gently fold in blueberries, ensuring even distribution.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool & Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze before serving.

Storage and Make-Ahead Tips

Refrigeration: Store leftover cake in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices in plastic wrap and freeze for up to 3 months.
Make-Ahead: You can bake the cake a day in advance. Just cover it tightly and store at room temperature.

Lemon Blueberry Cake is a delightful treat that brings together sweet and tart flavors in every bite. Whether you’re making it for a party or just because, this cake is sure to impress! Try it today and don’t be afraid to experiment with different add-ins like nuts or a cream cheese frosting.

FAQs

Can I use frozen blueberries?

Yes! Just toss them in flour before adding them to the batter to prevent sinking.

Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend.

What’s the best way to make a lemon glaze?

Mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over the cooled cake.

Enjoy your homemade Lemon Blueberry Cake!