Introduction:
This Blueberry Lemon Cake is a delightful combination of sweet and tangy flavors that will surely satisfy your dessert cravings. The moist and fluffy cake filled with juicy blueberries and zesty lemon is perfect for any occasion. Enjoy a slice of this delicious cake with a cup of tea or coffee!
Preparation time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Serves: 8-10
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 2 cups fresh blueberries
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
Instructions:
- Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Fold in the lemon zest and blueberries.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the lemon juice and powdered sugar until smooth.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cake. Slice and serve.
Nutrition Information:
Calories: 350 || Carbohydrates: 45g || Protein: 4g || Fat: 18g || Saturated Fat: 11g || Cholesterol: 95mg || Sodium: 280mg || Fiber: 2g || Sugar: 27g