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Lemon Blueberry Cake | Also The Crumbs Please

This Lemon Blueberry Cake is a moist and flavorful dessert that combines the tartness of fresh lemons with the sweetness of blueberries. Perfect for any occasion, it’s easy to make and will surely satisfy your sweet cravings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 280 kcal

Equipment

  • 1 9-inch round cake pan
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 zester or grater (for lemon zest)

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter Softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest From about 1 lemon
  • ½ cup buttermilk
  • 1 cup fresh blueberries For best results, use fresh blueberries.
  • 2 tablespoons lemon juice Freshly squeezed
  • powdered sugar For dusting, optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the 9-inch round cake pan.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate mixing bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest.
  • Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
  • Gently fold in the blueberries, being careful not to crush them.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
  • Once the cake is cooled, drizzle lemon juice over the top and dust with powdered sugar if desired before serving.

Notes

For best results, use fresh blueberries. If using frozen, do not thaw them beforehand to prevent bleeding.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.