If you're looking for a way to bring a burst of sunshine to your table, this Sunshine Blueberry Lemon Cake is the answer. With fresh blueberries and zesty lemon, it’s a delightful treat that’s perfect for any occasion. Whether it's a summer gathering or a cozy afternoon indoors, this cake hits the spot.
All-purpose flour gives the cake its structure, providing a sturdy base for the blueberries to rest in.
Granulated sugar sweetens the cake just right without overpowering the delicate blueberry and lemon flavors.
Unsalted butter adds richness and moisture, creating that irresistible crumbly texture you’ll love.
Fresh blueberries are the star here, adding bursts of juicy sweetness throughout the cake.
Milk keeps the cake moist and helps blend the flavors together smoothly.
Large eggs bind the ingredients together and help the cake rise beautifully.
Lemon zest and freshly squeezed lemon juice offer a bright, tangy flavor that pairs perfectly with the sweetness of the blueberries.
Baking powder is the leavening agent that gives the cake its light, airy texture.
Salt enhances all the flavors, making each ingredient shine.
Vanilla extract adds a subtle warmth and depth to the cake's flavor profile.
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a more decadent touch, drizzle a lemon glaze over the top. Serve it as a delightful dessert or a sweet afternoon snack with a cup of herbal tea.
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grab a 9-inch round cake pan and give it a good greasing. This will ensure your cake slides right out after baking.
Next, in a medium bowl, whisk together your flour, baking powder, and salt. Set this dry mixture aside for now.
Now, in a large bowl, cream together the butter and sugar until the mixture is light and fluffy. You can do this by hand or with a mixer. Once that’s ready, beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
Add in the vanilla extract, lemon zest, and lemon juice. These ingredients will give your cake its vibrant flavor profile. Mix until everything is well combined.
It’s time to bring the dry and wet ingredients together. Gradually add the flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, stirring until everything is just combined. Be careful not to overmix.
Gently fold in the fresh blueberries using a spatula. This will ensure they’re evenly distributed without breaking them apart.
Pour the batter into your prepared cake pan, spreading it out evenly with the spatula. Pop it into the preheated oven and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
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