Sunshine Blueberry Lemon Cake
Indulge in the bright flavors of this Sunshine Blueberry Lemon Cake, a delightful dessert combining zesty lemon with sweet, juicy blueberries. Perfect for any celebration, this cake is a refreshing treat that brings a burst of summer to your table.
Prep time: 15 minutesCook time: 45 minutesServes: 8
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup fresh blueberries
1 cup milk
2 large eggs
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Gently fold in the blueberries with a spatula.
6. Pour the batter into the prepared cake pan, spreading it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it 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 a week.
Reheating
To reheat, place a slice in the microwave for 10-15 seconds or in a preheated oven at 300°F for about 5 minutes.
Scan for cooking tips & leave a review!
itsonly.recipes/view/sunshine-blueberry-lemon-cake
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.
