Vanilla Blueberry Lemon Cake
This Vanilla Blueberry Lemon Cake is a delightful treat perfect for brunches and gatherings. It combines the freshness of lemon, the sweetness of blueberries, and the warmth of vanilla in a light and fluffy cake.
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
- 1/4 cup lemon juice freshly squeezed
Add-Ins
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined. Stir in the lemon juice.
- Gently fold in the fresh blueberries, being careful not to crush them.
Baking
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving and Storage
- Once cooled, serve the cake with a dusting of powdered sugar or a simple lemon glaze.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use fresh lemons for the best flavor. Toss blueberries in flour before adding to prevent sinking.
Ingredient Substitutions: Use buttermilk instead of milk for a richer flavor.
How to Serve: Serve with fresh berries and a dollop of whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake a day in advance and store wrapped in plastic wrap to keep fresh.
Ingredient Substitutions: Use buttermilk instead of milk for a richer flavor.
How to Serve: Serve with fresh berries and a dollop of whipped cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake a day in advance and store wrapped in plastic wrap to keep fresh.