Oh my goodness, let me tell you about this *lemon blueberry cake*! It’s like a burst of sunshine in every bite! The combination of zesty lemon and sweet, juicy blueberries is just magical. I remember the first time I baked this cake for a summer gathering; the moment I pulled it out of the oven, the sweet aroma filled my kitchen, and I knew I had something special. It’s moist, flavorful, and perfect for any occasion—whether it’s a picnic, a birthday party, or just a cozy night in. Trust me, once you try this cake, you’ll be hooked!

Ingredients for Lemon Blueberry Cake

Here’s what you’ll need to create this delightful lemon blueberry cake. Don’t worry, these ingredients are simple and straightforward, and you might even have them on hand!

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
1 cup milk
2 large eggs
1 tablespoon fresh lemon zest
1/4 cup fresh lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

Make sure those blueberries are fresh; they really elevate the flavor. Now, let’s get ready to bake something wonderful!

How to Prepare Lemon Blueberry Cake

Now that we have our ingredients ready, let’s dive into the fun part—baking this delicious lemon blueberry cake! I promise, it’s super easy to follow. Just take it step by step, and you’ll be on your way to a fabulous dessert!

Step-by-Step Instructions

First, preheat your oven to 350°F (175°C). This is crucial for getting that perfect rise.
Next, grease and flour a 9×13 inch baking pan. This will help your cake come out easily without sticking.
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-4 minutes—don’t rush this part!
Now, add the eggs, fresh lemon zest, and lemon juice to the mixture. Mix well until everything is combined and smooth.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—overmixing can lead to a dense cake!
Gently fold in the fresh blueberries, being careful not to crush them. You want those little gems to stay whole!
Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once it’s done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Trust me, the aroma while it cools is heavenly!

Tips for Success

Let’s make sure your lemon blueberry cake turns out absolutely perfect! First off, don’t overmix the batter—just blend until the ingredients are combined for that light, fluffy texture we all love. If you want to jazz it up, consider adding a splash of vanilla extract or even a handful of chopped nuts for some extra crunch. Also, be generous with the lemon zest; it really amplifies that zesty flavor! And remember, let the cake cool completely before frosting or serving—this helps the flavors develop beautifully. Trust me, these little tips make a big difference!

Nutritional Information for Lemon Blueberry Cake

When it comes to nutrition, keep in mind that values can vary based on the specific ingredients and brands you use. But here’s a general idea of what to expect per slice of this scrumptious lemon blueberry cake:

Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

This cake is a delightful treat, and with these numbers, you can enjoy it guilt-free! Just remember, moderation is key!

FAQ Section on Lemon Blueberry Cake

Got questions about this lemon blueberry cake? I’ve got you covered! First off, can you store leftovers? Absolutely! Just keep it in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you want it to last a bit longer. Now, what if you don’t have fresh blueberries? No worries—frozen ones work too, but be sure to thaw and drain them first to avoid excess moisture. And for serving, this cake is delightful on its own, but a dollop of whipped cream or a sprinkle of powdered sugar takes it to the next level! Enjoy!

Why You’ll Love This Lemon Blueberry Cake

It’s incredibly moist and tender, making each bite a delight!
The refreshing combination of zesty lemon and sweet blueberries is perfect for warm days.
It’s super easy to prepare, even for baking beginners!
This cake looks beautiful on any dessert table, with its vibrant colors.
It’s versatile! Perfect for brunch, a picnic, or just a cozy dessert at home.
You can easily customize it with a lemon glaze for an extra burst of flavor.
Leftovers (if there are any) keep well, so you can enjoy it for days!

Storage & Reheating Instructions

Storing your lemon blueberry cake properly is key to keeping it fresh and delicious! If you have leftovers, simply place the cake in an airtight container and store it at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge for up to a week. For reheating, I recommend slicing the cake and microwaving individual pieces for about 10-15 seconds—just enough to warm it without drying it out. Or, if you prefer, you can enjoy it cold; it’s delightful either way! Trust me, you won’t want to miss a single bite!

Serving Suggestions for Lemon Blueberry Cake

This lemon blueberry cake is perfect for so many occasions, and I can’t wait for you to try it! It’s a fantastic dessert for summer picnics or backyard barbecues, bringing a bright burst of flavor to any gathering. Picture this: a slice of this cake alongside a scoop of vanilla ice cream or a dollop of whipped cream—heavenly! For brunch, serve it with fresh fruit and a light dusting of powdered sugar for an elegant touch. And don’t forget, it pairs beautifully with a refreshing glass of iced tea or lemonade. Trust me, it’ll be a hit every time!

Lemon Blueberry Cake That Will Brighten Your Day

Author: Lisa
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This lemon blueberry cake is a moist and flavorful dessert. It combines zesty lemon and sweet blueberries for a refreshing treat.

Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, lemon zest, and lemon juice; mix well.
In another bowl, combine the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Gently fold in the blueberries.
Pour the batter into the prepared pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Allow to cool before serving.

Notes

For added flavor, you can use a lemon glaze on top.
Make sure to not overmix the batter to keep the cake light.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: lemon blueberry cake, dessert, cake, baking

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