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blueberry lemon cake

Blueberry Lemon Cake Recipe

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Equipment

  • Mixing bowls
  • Whisk and spatula
  • Stand or hand mixer
  • 9-inch round cake pans
  • Parchment paper

Ingredients
  

  • 2 1/2 cups All-Purpose Flour (310g)
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter (115g)
  • 1 cup Granulated Sugar (200g)
  • 3 Large Eggs
  • 1 tsp Vanilla Extract
  • 2 tbsp Lemon Zest
  • 1/4 cup Lemon Juice (60ml)
  • 1/2 cup Buttermilk (120ml)
  • 1 1/2 cups Fresh Blueberries (225g)
  • Optional: Powdered Sugar For dusting or glaze

Instructions
 

  • Preparing the Pans
    Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • Mixing Dry Ingredients
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Creaming Butter and Sugar
    In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
  • Adding Eggs and Lemon
    Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  • Combining Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
  • Folding in Blueberries
    Gently fold in the blueberries, being careful not to overmix to prevent the batter from turning purple.
  • Pouring the Batter
    Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  • Baking
    Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
  • Decorating and Serving
    Once cooled, dust the cakes with powdered sugar or drizzle with a lemon glaze. Serve as is or stack the layers with frosting for a more elaborate presentation.