Lemon-Infused Blueberry Cake

Delight in the vibrant flavors of our Lemon-Infused Blueberry Cake, a delectable dessert featuring fresh blueberries and a hint of lemon. Perfectly moist and tangy, this cake is a must-try for any occasion.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1 cup unsalted butter, softened

1 and 1/2 cups granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 tablespoon lemon zest

2 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup whole milk

1 and 1/2 cups fresh blueberries

1 tablespoon all-purpose flour (for coating blueberries)

1 tablespoon lemon juice

1 cup powdered sugar

Instructions

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

2. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.

3. Add eggs, one at a time, beating well after each addition.

4. Mix in the vanilla extract and lemon zest until combined.

5. In another bowl, whisk together 2 and 1/2 cups flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.

7. Toss the blueberries with 1 tablespoon of flour to coat them, then gently fold into the batter.

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

9. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

11. For the glaze, whisk together lemon juice and powdered sugar until smooth, then drizzle over the cooled cake.

Storage

Store the cake in an airtight container at room temperature for up to 3 days.

Reheating

If desired, reheat individual slices in the microwave for 15-20 seconds to enjoy 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.