Lemon Blueberry Cake
When it comes to delightful desserts that perfectly balance sweet and tangy flavors, Lemon Blueberry Cake stands out as a crowd favorite. This moist and flavorful cake is a harmonious blend of zesty lemon and juicy blueberries that create a burst of freshness in every bite. Whether you are hosting a brunch, celebrating a special occasion, or simply craving a delicious treat, this recipe is sure to impress your taste buds and leave you craving for more.
Why You’ll Love This Recipe
This Lemon Blueberry Cake is not only a feast for the taste buds but also a feast for the eyes. The vibrant yellow cake dotted with purple-blue berries makes for a stunning presentation that is guaranteed to brighten up any table. The combination of citrusy lemon and sweet blueberries offers a delightful contrast of flavors, making this cake a perfect balance of tartness and sweetness.
Ingredients
To prepare this delectable Lemon Blueberry Cake, you will need the following ingredients:
– All-purpose flour
– Baking powder and baking soda
– Salt
– Unsalted butter
– Granulated sugar
– Eggs
– Fresh lemon juice and zest
– Vanilla extract
– Buttermilk
– Fresh blueberries
– Powdered sugar (for dusting)
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
6. Gently fold in the blueberries until evenly distributed in the batter.
7. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Expert Tips for Success
– Room temperature ingredients blend more easily and result in a smoother batter.
– Avoid overmixing the batter once the dry ingredients are added to prevent a dense cake.
– Toss the blueberries in a little flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
Variations and Substitutions
If you prefer a dairy-free version of this cake, you can substitute the buttermilk with almond milk or coconut milk mixed with a tablespoon of vinegar for a similar tangy flavor. Additionally, you can experiment with different berries such as raspberries or blackberries for a unique twist on this classic recipe.
Whether you enjoy a slice of Lemon Blueberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream, this dessert is sure to delight your senses with its bright flavors and moist texture. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the beauty of seasonal fruits and the joy of baking.
Lemon Blueberry Cake
A delightful dessert that perfectly balances sweet and tangy flavors, Lemon Blueberry Cake is a moist and flavorful treat. The harmonious blend of zesty lemon and juicy blueberries creates a burst of freshness in every bite, making it a crowd favorite for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh blueberries
- Powdered sugar (for dusting)
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, until just combined.
- Gently fold in blueberries until evenly distributed in the batter.
- Pour the batter into the prepared cake pan and bake 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 before transferring it to a wire rack to cool completely.
