Blueberry Lemon Cake
Indulge in the refreshing taste of blueberry lemon cake, where the sweet and tart flavors dance in perfect harmony. This delightful cake is not only visually stunning but also incredibly delicious, making it an ideal treat for gatherings, celebrations, or a simple afternoon snack. With juicy blueberries and zesty lemon, every bite is a burst of flavor that will leave your taste buds craving more. Let’s dive into this scrumptious recipe that’s sure to impress your friends and family!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh blueberries
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup lemon juice
- Zest of 1 lemon
- ½ cup buttermilk
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Per serving (1 slice), this blueberry lemon cake contains approximately 280 calories, 10g fat, 45g carbohydrates, 3g protein, and 20g sugar. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in the fresh blueberries gently to avoid crushing them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Greek yogurt can replace buttermilk for a healthier twist. You may also use frozen blueberries if fresh ones are not available.
Serving and Pairings
This blueberry lemon cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, it can be frozen for up to three months. Thaw in the refrigerator and enjoy at room temperature.
Cooking Mistakes
- Don’t overmix the batter to prevent a dense cake.
- Ensure your baking powder is fresh for proper rising.
- Use room temperature ingredients for better mixing.
- Measure flour correctly to avoid a dry cake.
- Let the cake cool completely before frosting.
Helpful Tips
- For extra moisture, brush the cake with lemon syrup after baking.
- Top with a lemon glaze for added flavor.
- Make mini cakes for individual servings.
- Use a mix of berries for a colorful twist.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used, but do not thaw them before adding to the batter to avoid excess moisture.
How can I make the cake more lemony?
Increase the amount of lemon zest and juice, or add a lemon glaze on top after baking for extra flavor.
Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored in an airtight container. Frost just before serving.
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or yogurt for a similar effect.
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for a week.
Conclusion
This blueberry lemon cake is a delicious and refreshing dessert that’s perfect for any occasion. Its vibrant flavors and moist texture will surely impress your guests. Enjoy this delightful treat with a cup of tea or coffee, and savor the wonderful combination of blueberries and lemon. Happy baking!
Blueberry Lemon Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup fresh blueberries
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup lemon juice
- Zest of 1 lemon
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in the fresh blueberries gently to avoid crushing them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
