Here’s a delicious lemon blueberry cake recipe idea—light, fluffy, and bursting with flavor:
Lemon Blueberry Cake
Ingredients:
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 1 cup buttermilk
- 2 cups fresh or frozen blueberries (if frozen, don’t thaw)
For the lemon glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 9-inch round pans).
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs & flavor: Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
- Combine wet and dry: Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in blueberries: Gently fold in blueberries, being careful not to crush them.
- Bake: Pour batter into prepared pan(s) and bake for 45–55 minutes (for 9×13) or 30–35 minutes (for round pans), or until a toothpick comes out clean.
- Cool: Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Glaze (optional): Mix powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
This cake is tender, zesty, and bursting with sweet-tart blueberries—perfect for brunch or dessert.
If you want, I can also give you a moist, single-layer version with a cream cheese frosting that’s even more decadent. Do you want me to do that?
