Lemon Blueberry Cake
A tender, citrus-kissed layer cake studded with fresh blueberries and bright lemon zest, perfect for brunch or a light dessert.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Use 1:1 gluten-free flour for a gluten-free version; expect slightly different texture.
- 1 cup Granulated sugar Substitute coconut sugar for a deeper caramel note; reduce by 2 tablespoons if desired.
- 2 teaspoons Baking powder Ensure freshness for optimal rise; replace if older than 6 months.
- 1/2 teaspoon Salt Balances sweetness; increase by 1/4 teaspoon if using unsalted butter alternatives.
Wet Ingredients
- 1/2 cup Unsalted butter, softened Use salted butter and omit added salt in the dry mix for convenience.
- 1 cup Milk Whole milk gives best richness; buttermilk adds tang and keeps the cake moist.
- 2 Large eggs Room temperature eggs emulsify the batter better than cold eggs.
- 1 tablespoon Lemon juice Freshly squeezed juice brightens the cake; bottled juice lacks the same fragrant note.
- 1 tablespoon Lemon zest Use finely grated zest from organic lemons to avoid bitterness from pith.
Fruits
- 1 cup Fresh blueberries Coat with a tablespoon of flour to prevent sinking; frozen berries work but thaw and pat dry first.
For Dusting
- Powdered sugar Use sifted powdered sugar or a lemon glaze for a sweeter finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
Mixing the Wet Ingredients
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is incorporated before adding the next.
- Stir in the lemon juice and lemon zest until evenly distributed.
Combining Dry Ingredients and Batter Assembly
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
- Gently fold in the blueberries using a spatula to avoid crushing them.
Baking and Cooling
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Use room temperature eggs and butter to ensure the batter emulsifies properly and the cake rises evenly. Be careful not to overmix the batter to prevent a tough cake. Allow the cake to cool fully before dusting with powdered sugar.