Blueberry Lemon Cake
A moist and flavorful cake combining the tartness of lemons with the sweetness of blueberries, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Add-ins
- 1 cup fresh blueberries
- 1 tbsp all-purpose flour for blueberries
Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar 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, lemon juice, and zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Toss the blueberries with a tablespoon of flour, then gently fold them into the batter.
Baking
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting
- In a bowl, beat the butter until creamy. Gradually add powdered sugar, lemon juice, and vanilla extract, beating until smooth and fluffy.
- Place one cake layer on a serving plate. Spread with frosting. Top with the second layer and frost the top and sides of the cake.
Serving and Storage
- Serve at room temperature or slightly chilled for best flavor. Garnish with additional blueberries and lemon slices if desired.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter.
Ingredient Substitutions: Substitute the milk with almond milk for a dairy-free option.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake layers in advance and freeze for later use.
Ingredient Substitutions: Substitute the milk with almond milk for a dairy-free option.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: Bake layers in advance and freeze for later use.