Lemon Blueberry Cake
This Lemon Blueberry Cake is a moist, fluffy, and citrusy dessert packed with fresh blueberries and zesty lemon flavor. Perfect for birthdays, brunches, or any special occasion!
Ingredients
- Cake Batter:
- 2 ½ cups all-purpose flour or cake flour for a lighter texture
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk or milk + 1 tbsp vinegar
- 2 cups fresh or frozen blueberries coat with 1 tbsp flour
- Frosting Optional:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- 1️⃣ Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- 2️⃣ Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- 3️⃣ Cream Butter & Sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- 4️⃣ Add Lemon & Dairy: Stir in lemon zest and juice. Alternate adding dry ingredients and buttermilk, mixing gently.
- 5️⃣ Fold in Blueberries: Toss blueberries in flour, then fold them into the batter.
- 6️⃣ Bake: Divide batter evenly between pans. Bake for 30-35 minutes, until a toothpick inserted comes out clean.
- 7️⃣ Cool & Frost: Let cakes cool completely before frosting with cream cheese frosting or lemon glaze.
Notes
✔ For extra moisture, replace half the butter with Greek yogurt or applesauce.
✔ For a dairy-free version, use almond milk and vegan butter.
✔ Store at room temperature for 2 days, in the fridge for 5 days, or freeze for 3 months.
✔ For a dairy-free version, use almond milk and vegan butter.
✔ Store at room temperature for 2 days, in the fridge for 5 days, or freeze for 3 months.