Introduction:
This lemon blueberry cake is a perfect combination of tangy citrus and sweet berries. It’s a light and fluffy dessert that is sure to satisfy your cravings. With a burst of flavor in every bite, this cake is a crowd-pleaser for any occasion. Enjoy it with a cup of tea or coffee for a delightful treat!
Preparation time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Serves: 8
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, 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 sour cream, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 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 the lemon blueberry cake at room temperature and enjoy!
Nutrition Information:
Calories: 280 || Carbohydrates: 38g || Protein: 4g || Fat: 13g || Saturated Fat: 8g || Cholesterol: 70mg || Sodium: 220mg || Fiber: 1g || Sugar: 22g