Lemon Cake with Blueberries
A moist and tangy lemon cake bursting with fresh blueberries, perfect for any occasion. This delightful cake combines the bright flavors of lemon zest and juice with juicy blueberries for a refreshing treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon lemon zest (from about 1 large lemon)
1/4 cup (60 ml) fresh lemon juice
1/2 cup (120 ml) buttermilk
1 cup (150 grams) fresh blueberries
2 tablespoons all-purpose flour (for coating blueberries)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
In a small bowl, combine the lemon juice and buttermilk.
Alternately add the dry flour mixture and the lemon juice-buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Toss the blueberries with 2 tablespoons of flour to coat them lightly. Gently fold the coated blueberries into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely before serving.