Description
Indulge in the perfect balance of tangy lemon and sweet blueberries with this delightful Lemon Blueberry Cake. Moist, tender, and bursting with flavor, this cake is a wonderful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat wet ingredients: In a large bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Combine ingredients: Alternately add dry ingredients and buttermilk to wet ingredients, then fold in blueberries.
- Bake: Pour batter into the pan and bake for 40-45 minutes until a toothpick comes out clean.
- Glaze: Mix powdered sugar and lemon juice, then drizzle over the cooled cake.
Notes
- Use frozen blueberries to prevent bleeding.
- Covered at room temperature, the cake stays fresh for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
