Lemon Blueberry Cake: The Easy, Moist Treat You’ll Love
A delicious and moist lemon blueberry cake that is easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Stir in the lemon juice and zest.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
- Fold in the blueberries gently.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes
- To enhance lemon flavor, add a lemon glaze on top after baking.
- For a healthier option, substitute half of the sugar with a sugar alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg