Introduction:
This blueberry lemon cake is a delightful combination of sweet and tangy flavors that is sure to brighten up any gathering. With a moist cake base and bursts of juicy blueberries, this dessert is perfect for any occasion. Enjoy a slice with a cup of tea or coffee for a truly satisfying treat.
Preparation time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Serves: 8
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions:
- Preheat the oven to 350°F (180°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Gradually mix in the dry ingredients, alternating with the milk, until well combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve slices of the blueberry lemon cake and enjoy!
Nutrition Information:
Calories: 280 || Carbohydrates: 38g || Protein: 4g || Fat: 13g || Saturated Fat: 8g || Cholesterol: 75mg || Sodium: 200mg || Potassium: 100mg || Fiber: 2g || Sugar: 22g || Vitamin A: 10% || Vitamin C: 6% || Calcium: 6% || Iron: 8% ||