Description
Looking for the best lemon blueberry cake? This easy and quick recipe makes a soft, fluffy, and healthy cake packed with fresh blueberries and lemon zest. Perfect for spring gatherings, brunch ideas, or a simple weekend bake. Moist, sweet, and full of bright citrus flavor!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in lemon zest, lemon juice, and vanilla.
- Alternate adding dry ingredients and milk to the wet mixture, stirring just until combined.
- Toss blueberries with 1 tbsp flour and fold them into the batter.
- Pour batter into prepared pan. Bake 40–45 minutes or until a toothpick comes out clean.
- Let cool before slicing. Optionally, top with a lemon glaze or powdered sugar.
Notes
- Use frozen blueberries if fresh aren’t available no need to thaw.
- Add white chocolate chips for an extra twist.
- Top with lemon glaze for more citrus punch.
- Store at room temp for 2 days or refrigerate for 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American