Lemon Blueberry Cake (9 x 13)
A moist and flavorful lemon blueberry cake baked in a 9 x 13-inch pan, perfect for gatherings and celebrations. This cake combines tangy lemon zest and juice with fresh blueberries for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 cup whole milk
2 cups fresh blueberries, rinsed and patted dry
2 tablespoons all-purpose flour (for coating blueberries)
1/2 cup powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan and set aside.
In a medium bowl, whisk together 2 1/2 cups flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon zest, and lemon juice until combined.
Alternately add the dry flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
In a small bowl, toss the blueberries with 2 tablespoons of flour to coat them evenly. This helps prevent them from sinking to the bottom of the cake.
Gently fold the coated blueberries into the batter.
Pour the batter evenly into the prepared 9 x 13-inch pan and smooth the top with a spatula.
Bake in the preheated oven for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once cooled, optionally dust the top with powdered sugar before serving.