Lemon Blueberry Almond Cake

This delightful Lemon Blueberry Almond Cake combines the tanginess of fresh lemons with the sweetness of blueberries and the nutty richness of almonds, resulting in a moist and flavorful dessert perfect for any occasion.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1 cup fresh blueberries

1/2 cup sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, cream the butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.

4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.

6. Gently fold in the blueberries and almonds.

7. Pour the batter into the prepared cake pan and smooth the top.

8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheating

To reheat, warm in the microwave for 15-20 seconds or until slightly warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.