Oh my goodness, let me tell you about this *Lemon Blueberry Cake*! It’s like a burst of sunshine on a plate—so bright and refreshing! The combination of zesty lemon and juicy blueberries creates a flavor explosion that’s simply irresistible. I remember the first time I made it for a family gathering; everyone was raving about how moist and delicious it was. The best part? It’s perfect for any occasion! Whether you’re celebrating a birthday, hosting a summer barbecue, or just wanting a sweet treat after dinner, this cake fits right in. Trust me, once you take a bite, you’ll be dreaming about it long after the last slice is gone. It’s a delightful dessert that will leave you and your loved ones smiling—what more could you ask for?
Ingredients for Lemon Blueberry Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
How to Prepare Lemon Blueberry Cake
Preheat and Prepare
First things first—let’s get that oven preheated to 350°F (175°C). This is super important for an even bake! While that’s warming up, grab a 9×13 inch baking pan and give it a good greasing and a sprinkle of flour. This will help your cake slide right out when it’s done, trust me, no one likes a stuck cake!
Mix Wet Ingredients
Now, in a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this usually takes about 2-3 minutes. Then, add in the eggs, buttermilk, lemon zest, and fresh lemon juice. Mix everything together until well combined. It should smell heavenly at this point! Make sure there are no lumps of butter left; you want a smooth texture to kick off your cake batter.
Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial because it ensures that your leavening agents are evenly distributed throughout the flour. You don’t want any surprise clumps of baking soda ruining your cake!
Combine Mixtures and Add Blueberries
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix—this is key to keeping your cake tender! Then, gently fold in the fresh blueberries. Be super careful here; you want to keep those lovely berries intact and not squished. Just a few folds should do the trick!
Bake the Cake
Pour your batter into the prepared pan and pop it in the oven. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end; ovens can vary! Once it’s done, let it cool in the pan for a bit before transferring it to a wire rack. You’ll want it to cool completely before diving in!
Why You’ll Love This Recipe
- Bright and Flavorful: The zesty lemon and sweet blueberries create a delightful flavor combination that’s refreshing and satisfying.
- Moist and Tender: Thanks to the buttermilk and careful mixing, this cake stays incredibly moist, making every bite a joy!
- Easy to Make: With simple steps and common ingredients, you don’t need to be a baking pro to whip this up—perfect for all skill levels!
- Versatile for Any Occasion: Whether it’s a birthday, picnic, or just a treat for yourself, this cake fits right in and impresses every time.
- Beautiful Presentation: Its lovely golden color studded with blueberries makes for a gorgeous dessert that’s sure to wow your guests.
- Perfect Leftovers: If you happen to have any left (which is rare!), it stays delicious for days and makes a great snack or breakfast treat!
Tips for Success
To ensure your *Lemon Blueberry Cake* turns out perfectly every time, here are some of my favorite pro tips! First, always use fresh blueberries. Frozen ones can release too much moisture, which might make your cake soggy. If you do use frozen, toss them in a bit of flour before adding them to the batter to help absorb excess liquid.
Next, room temperature ingredients are key! Make sure your butter and eggs are at room temperature before you start mixing. This helps create that fluffy, tender texture we all love. And don’t forget to measure your flour correctly; spoon it into the measuring cup and level it off with a knife—this prevents a dense cake.
Finally, keep an eye on your cake towards the end of baking. Every oven is different, and you want to catch it right as it’s done. A little too long can lead to dryness, so be vigilant! Trust these tips, and you’ll be on your way to a stunning cake!
Storage & Reheating Instructions
After you’ve enjoyed your delicious *Lemon Blueberry Cake*, you’ll want to store any leftovers properly to keep it fresh. First, let the cake cool completely before storing. Then, cover it tightly with plastic wrap or place it in an airtight container. This will help maintain its moisture and flavor, and it should last in the fridge for up to 4-5 days. Yum!
If you want to keep it for longer, you can freeze the cake! Just slice it first, wrap each piece in plastic wrap, and then place them in a freezer-safe bag or container. It will stay good for about 2-3 months in the freezer. When you’re ready to enjoy a slice, let it thaw in the fridge overnight. No need to reheat if you enjoy it cold, but if you prefer it warm, pop a slice in the microwave for about 10-15 seconds. Trust me, it’s just as delightful either way!
Nutritional Information
Here’s a quick look at the estimated nutritional data for each slice of *Lemon Blueberry Cake*. You can expect about 250 calories, with 10g of fat (6g saturated), 3g of protein, and 38g of carbohydrates per serving. It also contains around 18g of sugar and 200mg of sodium. Remember, these values are estimates and can vary based on the specific ingredients you use. Enjoy this tasty treat while keeping an eye on those numbers!
FAQ Section
Can I use frozen blueberries instead of fresh? Yes, you can, but make sure to toss them in a bit of flour before adding them to the batter. This helps prevent them from sinking and keeps your cake from getting too wet.
What can I substitute for buttermilk? If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
How do I know when the cake is done baking? A toothpick inserted into the center should come out clean or with just a few crumbs attached. If it’s wet with batter, give it a few more minutes in the oven.
Can I make this cake in advance? Absolutely! This *Lemon Blueberry Cake* actually tastes even better the next day. Just store it in the fridge, and it’ll be ready to impress whenever you are!
What toppings do you recommend? I love serving this cake with a drizzle of lemon glaze or a dollop of whipped cream. Fresh berries on top add a beautiful touch, too!
Print
Lemon Blueberry Cake: 5 Irresistible Secrets Unveiled
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful lemon blueberry cake perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- In a bowl, cream together the butter and sugar.
- Add eggs, buttermilk, lemon zest, and lemon juice. Mix well.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Use fresh blueberries for best flavor.
- Store leftovers in an airtight container.
- Can be topped with lemon glaze or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Cake