Blueberry Lemon Cake
Sweet, moist cake exploding with fresh blueberries and a hint of lemon. It is a perfect summertime treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature
- ½ cup milk
- 1 tablespoon lemon zest from about 2 lemons
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease and flour a 9x13 baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter and sugar with an electric or hand mixer until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add in the lemon zest and vanilla extract and mix until combined.
- Alternate between adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend just until combined - don't overmix.
- Gently fold in the fresh blueberries.
- Spread the batter evenly into the prepared baking pan.
- Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting, if desired. This cake is delicious with a simple powdered sugar glaze, cream cheese frosting, or a scoop of vanilla ice cream.
Notes
- Use fresh blueberries for the best flavor and texture in your cake. Frozen will work but may release too much juice.
- Room temperature ingredients mix together more easily, so let the butter, eggs, and milk sit out for a while before starting.
- Don't overmix the cake batter. Overmixing will make the cake tough.