The sweet aroma of freshly baked lemon blueberry cake fills the kitchen, coaxing everyone into the room like moths to a flame. The bright yellow hue dances on your plate while the blueberries peek out like little jewels waiting to be devoured.
Remember the last time you had dessert that made you feel like you were sunbathing on a warm beach? That’s what this cake does for me! I whip it up whenever there’s a family gathering everyone gathers around, and suddenly I’m crowned the hero of dessert. Anticipation builds as they take their first bite; it’s pure bliss!
Why You'll Love This Recipe
- This delightful lemon blueberry cake is ridiculously easy to prepare, making it perfect for busy bakers
- Its vibrant flavors burst in your mouth, creating a delightful experience
- The stunning colors will impress anyone at your gathering
- Enjoy it as an afternoon snack or a dessert at special occasions!
I remember the first time I made this recipe for my family reunion; my cousin still talks about how he went back for seconds—and thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use high-quality flour for the best texture and rise in your cake.
- Granulated Sugar: This adds sweetness; adjust based on your preference for tangy versus sweet.
- Baking Powder: Ensure it’s fresh; otherwise, your cake will be flatter than a pancake.
- Salt: Just a pinch enhances all other flavors without making it taste salty.
- Unsalted Butter: Make sure it’s softened to room temperature for easy creaming.
- Large Eggs: Room temperature eggs help create a fluffy batter; don’t skip this!
- Fresh Lemons: Zest and juice them for that refreshing citrus kick that makes this cake shine.
- Blueberries: Fresh blueberries work best; frozen ones can make your batter too wet.
- Milk: Adds moisture; use whole milk for richness or any milk you prefer.
- Powdered Sugar: For the glaze; it also makes everything look fancy!
- Lemon Juice (for glaze): Brightens up the glaze and makes it irresistibly tangy!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with cooking spray. This ensures nothing sticks when you’re ready to serve.
Mix Dry Ingredients Together: In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside as you prepare the wet ingredients.
Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy—about 3 minutes should do it! This step is crucial for achieving that airy texture.
Add Eggs and Lemon Zest/Juice: Add eggs one at a time while mixing. Then incorporate fresh lemon zest and juice; this brightens up your batter tremendously.
Combine Wet and Dry Ingredients**: Gradually add the dry mixture into the wet ingredients while alternating with milk. Mix gently until just combined—be careful not to overmix!
Fold in Blueberries**: Gently fold in fresh blueberries using a spatula to keep them intact; nobody likes mushy berries in their beautiful cake!
Now pop that glorious creation into your preheated oven! Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. While it’s cooling down, whip up an easy lemon glaze by mixing powdered sugar with leftover lemon juice until smooth!
Once cooled, drizzle that tangy glaze over your masterpiece and watch it glisten like sunshine on water—your guests won’t know what hit them!
Serve slices of this delectable lemon blueberry cake at parties or enjoy it with coffee on lazy afternoons—it’s versatile enough to shine in every setting!
Enjoy every bite of this scrumptious treat that brings sunshine right onto your plate!
You Must Know
- Baking a lemon blueberry cake is not just about flavor; it’s an experience
- The aroma of fresh lemons and bursting blueberries creates a delightful atmosphere in your kitchen
- Plus, it’s perfect for any occasion, from casual gatherings to fancy tea parties
Perfecting the Cooking Process
Start by preheating your oven and preparing your ingredients first. Mix the dry and wet ingredients separately before combining them for an even texture.
Add Your Touch
Feel free to swap blueberries with other berries or add lemon zest for an extra zing. Experimentation can lead to delightful surprises that suit your taste.
Storing & Reheating
Store your lemon blueberry cake in an airtight container at room temperature for up to three days. To enjoy later, warm it slightly in the microwave.
Chef's Helpful Tips
- Use room temperature eggs and butter for better mixing results
- Be careful not to overmix the batter; gentle folding keeps it light and airy
- Fresh blueberries will burst beautifully while baking, enhancing flavor and texture
It was my sister’s birthday when I first made this lemon blueberry cake, and the joy on her face as she took the first bite was priceless. It became our family favorite instantly.
FAQ
Can I use frozen blueberries for lemon blueberry cake?
Yes, but thaw them first to prevent excess moisture in your batter.
How do you know when the cake is done?
Insert a toothpick into the center; it should come out clean when fully baked.
Can I make this cake gluten-free?
Absolutely! Substitute with a gluten-free flour blend for delicious results.
Lemon Blueberry Cake
- Total Time: 50 minutes
- Yield: Serves 12
Description
Lemon Blueberry Cake is a delightful citrus dessert bursting with fresh flavors. This easy-to-make recipe is perfect for any occasion, guaranteed to impress family and friends.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Large Eggs
- Fresh Lemons (zest and juice)
- Fresh Blueberries
- Milk
- Powdered Sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
- Gradually incorporate the dry ingredients alternately with milk until just combined.
- Gently fold in fresh blueberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
- Prepare the glaze by mixing powdered sugar with lemon juice until smooth, then drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
