Lemon Blueberry Cake
A tender, citrus-bright cake studded with fresh blueberries that feels both homey and special, perfect for brunch or dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Substitute 1:1 gluten-free flour in most blends.
- 1/2 cup granulated sugar For a subtler sweetness, try 1/3 cup brown sugar.
- 1 teaspoon baking powder Leavening agent for lift.
- 1/2 teaspoon baking soda Leavening agent for lift.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Room temperature for proper creaming.
- 2 large eggs Room temperature is best for emulsifying.
- 1/2 cup milk Whole milk gives a richer crumb; use 2% if that’s what you have.
- zest of 1 lemon Contributes aromatic brightness.
- 2 tablespoons lemon juice Adds acidity.
Fruits
- 1 cup fresh blueberries Rinse and drain; if using frozen, toss with a little flour.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8- or 9-inch cake pan (or line it with parchment for easy removal).
- In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy — about 2–3 minutes with an electric mixer.
- Beat in the eggs one at a time, scraping the bowl between additions. Stir in the lemon zest and lemon juice until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry mixture to the creamed mixture in three additions, alternating with the milk (dry, milk, dry, milk, dry). Mix gently until just combined — don’t overmix.
- Carefully fold in the blueberries using a spatula, trying not to crush them.
Baking
- Pour batter into the prepared pan and smooth the top. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan on a wire rack. Once cool, frost with lemon cream cheese frosting, if desired.
Notes
Store unfrosted slices in an airtight container for up to 2 days; if frosted, refrigerate for up to 4 days. This cake pairs well with warm pancakes and other brunch favorites.