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Lemon Blueberry Cake

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A delightful Lemon Blueberry Cake that combines tart lemon and sweet blueberries, perfect for spring gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream the butter and sugar in a separate bowl until fluffy.
  4. Add the eggs one at a time, mixing well after each.
  5. Incorporate the buttermilk, lemon zest, and vanilla extract.
  6. Combine the dry ingredients into the wet mixture until combined.
  7. Fold in the blueberries, being careful not to break them.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Cool before removing from the pan and dust with powdered sugar if desired.

Notes

Pairs beautifully with whipped cream or a side of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/delicious-lemon-blueberry-cake/

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