There’s just something magical about baking, isn’t there? The way simple ingredients transform into a delicious treat that you can share with the people you love. And trust me, this Lemon Blueberry Cake Recipe? It’s pure magic. That bright, tangy lemon combined with those juicy, sweet blueberries… it’s a flavor explosion! It’s honestly one of my all-time favorites.
I remember the first time I made this Lemon Blueberry Cake Recipe. It was for my best friend’s birthday, and I wanted to bake something special. I was a little nervous, I won’t lie! But the smell that filled my kitchen while it baked? Amazing! And when I pulled it out of the oven, golden brown and perfect? I knew it was going to be a hit. And it was! Everyone raved about it. Now, it’s my go-to for any celebration, big or small. It’s that good.
Why You’ll Adore This Lemon Blueberry Cake Recipe
Reasons to Love This Lemon Blueberry Cake Recipe
Okay, seriously, why *won’t* you love it? But if you need convincing, here’s the deal:
- It’s ridiculously easy to make. Seriously, even if you’re a baking newbie, you got this!
- The flavor? Out of this world! That lemon-blueberry combo is just *chef’s kiss*.
- It’s unbelievably moist. No dry cake here, folks!
- Perfect for brunch, dessert, or honestly, just because you feel like it. I won’t judge!
Ingredients for Your Lemon Blueberry Cake Recipe
Alright, let’s talk ingredients! This Lemon Blueberry Cake Recipe is pretty straightforward, but using good quality stuff makes a HUGE difference. You’ll want to gather everything before you start, ’cause ain’t nobody got time to be running to the store mid-bake!
Here’s what you’ll need:
- 1 1/2 cups all-purpose flour. Don’t pack it! Just spoon it lightly into your measuring cup and level it off.
- 1 1/2 tsp baking powder. Make sure it’s fresh! Old baking powder = flat cake.
- 1/4 tsp salt. Just a pinch to balance the sweetness.
- 1/2 cup unsalted butter, softened. This is KEY! It needs to be *soft*, not melted. I usually leave mine out for about an hour before baking.
- 3/4 cup granulated sugar. Adds the perfect amount of sweetness.
- 2 large eggs. Gotta bind everything together!
- 1/4 cup milk. Any kind works, really! I usually use whole milk, but whatever you have on hand is fine.
- 1 tbsp lemon zest. This is where the magic happens! Zest it right before using for the best flavor.
- 2 tbsp lemon juice. Freshly squeezed is always best, trust me!
- 1 cup blueberries. Fresh or frozen, both work! If using frozen, don’t thaw them – just toss them in frozen.
Step-by-Step Instructions for the Lemon Blueberry Cake Recipe
Preparing the Pan and Dry Ingredients
Okay, let’s get baking! First things first, you’ll want to preheat your oven to 350°F (175°C). Don’t skip this! A preheated oven is crucial for even baking. While that’s heating up, grease and flour your cake pan. I usually use a round 9-inch pan, but a square one works too! Just make sure you get every nook and cranny, so the cake doesn’t stick. Then, in a medium bowl, whisk together your flour, baking powder, and salt. This just helps to distribute everything evenly. Set it aside for now!
Combining Wet and Dry Ingredients for the Lemon Blueberry Cake Recipe
Now for the fun part! In a large bowl (or the bowl of your stand mixer, if you’re fancy!), cream together your softened butter and sugar until it’s light and fluffy. This usually takes a few minutes. Then, beat in your eggs one at a time, followed by the milk, lemon zest, and lemon juice. Your kitchen should be smelling amazing right about now! Next, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Overmixing leads to a tough cake, and nobody wants that. A few streaks of flour are okay – we’ll take care of those in the next step.
Adding Blueberries and Baking the Lemon Blueberry Cake
Gently fold in your blueberries. Be careful not to crush them! Just stir them in until they’re evenly distributed throughout the batter. Next, pour the batter into your prepared pan and spread it out evenly. Pop it into the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent it from sticking. And that’s it! You’ve just made a Lemon Blueberry Cake!
Tips for the Best Lemon Blueberry Cake Recipe
Want to take your Lemon Blueberry Cake Recipe from “good” to “OMG amazing”? Here are a few of my favorite tips and tricks! Trust me, these little things make a big difference.
First off, make sure your butter is *actually* softened. I know I already said it, but it’s so important! If it’s too cold, it won’t cream properly. If it’s melted, your cake will be greasy. Also, don’t skip the lemon zest! That’s where all the bright, lemony flavor comes from. Finally, resist the urge to open the oven door while it’s baking! This can cause the cake to collapse. I know, it’s tempting, but trust me, patience is key!
Ingredient Notes and Substitutions for Lemon Blueberry Cake Recipe
Okay, so, if you’re feeling adventurous, you can totally play around with the ingredients! If you’re gluten-free, just swap out the regular flour for a gluten-free blend. And if you’re dairy-free, use your favorite non-dairy milk. Easy peasy! Just make sure whatever you use, it’s something you like the taste of!
Variations on This Lemon Blueberry Cake Recipe
Okay, so you’ve made the basic Lemon Blueberry Cake Recipe – awesome! Now, let’s get a little crazy and mix things up! This cake is seriously a blank canvas for all sorts of deliciousness. Wanna add a little something extra? No problem! How about a tangy lemon glaze? Or maybe you’re feeling like swapping out the blueberries for raspberries? Go for it! A handful of chopped walnuts or pecans would be yummy too. Don’t be afraid to experiment and make it your own!
Lemon Glaze for Extra Zest in Your Lemon Blueberry Cake Recipe
Want to take that lemon flavor to the next level? A simple lemon glaze is the way to go! Just whisk together about 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until it’s smooth and pourable. Drizzle it over the cooled cake, and boom! Extra lemony goodness. My favorite part is watching it drip down the sides. So pretty!
Serving Suggestions for Your Lemon Blueberry Cake
Alright, you’ve baked this gorgeous Lemon Blueberry Cake Recipe; now, how should you serve it? Honestly, it’s amazing all on its own, but a little somethin’ somethin’ on the side never hurts! My go-to is a dollop of fresh whipped cream. So easy and so good! A scoop of vanilla ice cream is also a winner. Or, if you’re feeling fancy, just a simple dusting of powdered sugar does the trick. It’s all about what *you* like!
Storing and Reheating Your Lemon Blueberry Cake
Okay, so you’ve managed *not* to eat the entire Lemon Blueberry Cake in one sitting? Impressive! To keep it fresh, just wrap it tightly in plastic wrap or pop it in an airtight container. It’ll keep at room temperature for a couple of days, or in the fridge for up to a week. Wanna warm it up? A few seconds in the microwave does the trick! Or, you can pop a slice in a warm oven for a few minutes. Mmm, warm cake!
Frequently Asked Questions About This Lemon Blueberry Cake Recipe
Got questions? I’ve got answers! Here are a few of the most common things people ask me about this Lemon Blueberry Cake Recipe. Don’t worry, I’ve been there – baking can be tricky sometimes!
Can I use frozen blueberries in this Lemon Blueberry Cake Recipe?
Absolutely! Frozen blueberries work just as well as fresh in this recipe, and honestly, sometimes I even prefer them! Just don’t thaw them first. Toss them in frozen, and they’ll be perfect. Some folks say tossing them in a little flour prevents them from bleeding too much. I’ve tried it both ways, and honestly, I don’t see a huge difference, so it’s totally up to you!
How do I prevent the blueberries from sinking to the bottom of the Lemon Blueberry Cake?
Ah, the dreaded blueberry sink! There are a couple of tricks to prevent this. First, like I mentioned above, you can toss the blueberries in a little flour before adding them to the batter. This gives them a little “grip,” so they don’t sink straight to the bottom. Also, be gentle when you’re folding them into the batter. Overmixing can cause them to release more moisture, which makes them sink faster. Finally, make sure your batter isn’t too thin. If it’s too runny, the blueberries will have a harder time staying suspended.
How do I store leftover Lemon Blueberry Cake?
Storing leftover Lemon Blueberry Cake is super easy! Just wrap it tightly in plastic wrap or pop it in an airtight container. It’ll keep at room temperature for a couple of days, or in the fridge for up to a week. If you’re storing it in the fridge, you might want to let it come to room temperature before serving, just so it softens up a bit.
Nutritional Information for This Lemon Blueberry Cake Recipe
Okay, let’s talk numbers! Each slice of this Lemon Blueberry Cake Recipe clocks in at around 300 calories. You’re also looking at about 15g of fat, 3g of protein, and 40g of carbs. Just remember, these are estimates! It all depends on the exact ingredients you use. But hey, it’s cake! Enjoy it! You deserve it!
Ready to Bake Your Own Lemon Blueberry Cake Recipe?
So, what are you waiting for? Grab your apron, preheat that oven, and get baking! Seriously, you *have* to try this Lemon Blueberry Cake Recipe. And when you do, I wanna hear all about it! Leave a comment below and let me know how it turned out! Or even better, rate the recipe! Happy baking!
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Heavenly Lemon Blueberry Cake Recipe: Only 300 Calories
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this delicious Lemon Blueberry Cake, perfect for any occasion. The cake combines the bright flavors of lemon with sweet blueberries.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar.
- Beat in eggs one at a time, then stir in milk, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and bake for 30-35 minutes.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For extra lemon flavor, add a lemon glaze after the cake has cooled.
- Use fresh or frozen blueberries. If using frozen, do not thaw before adding to batter.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
