Description
This Lemon Blueberry Cake is a moist, flavorful dessert bursting with fresh blueberries and zesty lemon. It’s the perfect springtime treat with a light, bright taste and a soft, tender crumb.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 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
- 1 tablespoon flour (for tossing blueberries)
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan. Dust with powdered sugar or drizzle with lemon glaze if desired before serving.
Notes
- Use fresh blueberries when in season for best flavor.
- If using frozen blueberries, do not thaw before adding to batter.
- The cake stays moist for several days when stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry cake, spring dessert, lemon cake, blueberry cake, moist cake recipe