Go Back

Lemon Blueberry Cake

This Lemon Blueberry Cake combines the zesty freshness of lemons with sweet blueberries, making it a delightful treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Use King Arthur flour for best results.
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsalted butter, softened For better incorporation with sugar.
  • 1 cup Granulated sugar Sweetens the cake and helps with browning.
  • 2 large Eggs Add one at a time.
  • 1/2 cup Milk
  • 1/4 cup Fresh lemon juice Essential for flavor.
  • 1 tablespoon Lemon zest Enhances the citrus flavor.
Extras
  • 1 1/2 cups Fresh blueberries Add moisture and sweetness.
  • 8 oz Cream cheese, softened For frosting.
  • 1/4 cup Powdered sugar For frosting.
  • 1 teaspoon Vanilla extract For frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Mix in the milk, fresh lemon juice, and lemon zest until fully combined.
  5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until just blended.
  6. Gently fold in the fresh blueberries.
Baking
  1. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool completely in the pan before transferring it to a wire rack.
Frosting
  1. In a bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
  2. Spread the frosting on top of the cooled cake.

Notes

Don't overmix the batter, use room temperature ingredients for a smooth batter, and check your oven temperature for accurate baking.