Lemon Blueberry Cake
This delightful dessert combines tangy lemons with sweet blueberries, creating a moist and flavorful cake perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cups unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cup lemon juice
- 0.5 cup milk
- 1 cup blueberries (fresh or frozen)
- Cream cheese frosting for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, vanilla, and lemon juice, mixing well.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let it cool before frosting with cream cheese frosting.
Notes
For an extra touch, add some fresh blueberries on top or sprinkle powdered sugar for decoration. To store, keep in an airtight container at room temperature for up to three days, or refrigerate for about a week. For longer storage, freeze for up to three months.