Description
This Easy Lemon Blueberry Cake is a delightful, moist dessert perfect for cozy weeknight treats. Bursting with fresh lemon zest and juicy blueberries, it’s a simple yet flavorful cake that combines tangy and sweet notes. With a tender crumb and quick preparation, it makes an ideal homemade cake for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (spooned into measuring cup and leveled off)
- 2 teaspoons Baking powder (ensure freshness)
- 1/2 teaspoon Salt (to enhance flavors)
Wet Ingredients
- 1 cup Granulated sugar (adds sweetness and moisture)
- 1/2 cup Unsalted butter (softened to room temperature)
- 3 large Eggs (at room temperature)
- 1/4 cup Fresh lemon juice (provides tart flavor)
- 1 lemon Zest, finely grated (without bitter pith)
- 1/2 cup Milk (room temperature for smoother blending)
Fresh Ingredients
- 1 cup Fresh blueberries (washed and dried gently)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. This ensures a uniform rise and flavor throughout the cake.
- Cream butter and sugar: Using a mixer or by hand, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air for a tender cake texture.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to maintain smooth consistency and prevent curdling.
- Add lemon juice and zest: Mix in the fresh lemon juice and finely grated lemon zest until just combined, imparting a fresh, tangy flavor to the batter.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with milk, and mix gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in blueberries: Gently fold fresh blueberries into the batter using a spatula to evenly distribute the fruit without crushing them.
- Pour batter and smooth top: Transfer the batter into the prepared cake pan and smooth out the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely to prevent sogginess and to finish setting the crumb.
- Serve: Dust the cooled cake with powdered sugar or add a dollop of whipped cream before serving for extra sweetness and presentation.
Notes
- For best results, use room temperature eggs, butter, and milk to ensure smooth batter consistency and proper rise.
- Be careful not to overmix the batter once the dry ingredients are added to avoid a dense cake.
- Fresh blueberries are recommended; if using frozen, do not thaw before folding into the batter to prevent color bleed.
- Allow the cake to cool completely before dusting or frosting to prevent melting or sliding.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can substitute the milk with a non-dairy alternative for a dairy-free version.
