Description
This lemon blueberry cake is a moist and flavorful dessert. It combines zesty lemon and sweet blueberries for a refreshing treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 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 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