There’s something magical about the combination of lemon and blueberry that transports me back to my childhood. Growing up in Chicago, our kitchen was always bustling with the aroma of freshly baked goods. My mother had a knack for whipping up the most delightful treats, and her lemon blueberry cake was a family favorite. I remember sitting at the kitchen table with my babcia, eagerly waiting for the cake to cool, the sweet and tangy scent filling the air. It’s a recipe that not only satisfies the taste buds but also warms the heart with nostalgia. Today, I’m excited to share my own twist on this classic family recipe, which has become a staple in my household, especially loved by my kids, Ella and Peter.
Why You’ll Love This Recipe
This lemon blueberry cake is a delightful blend of tart lemon and sweet blueberries, creating a moist and fluffy texture that’s hard to resist. It’s perfect for any occasion, whether it’s a family gathering or a simple afternoon treat. The best part? It’s incredibly easy to make, requiring only a few simple ingredients and minimal prep time. Plus, it’s a great way to sneak some fruit into your dessert, making it a slightly healthier option for those with a sweet tooth.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- 1 tablespoon all-purpose flour, for coating blueberries
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the buttermilk, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 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.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
- Ensure your butter is at room temperature for easy creaming with sugar.
- Coat blueberries with flour to keep them evenly distributed in the batter.
- Do not overmix the batter to maintain a tender crumb.
- Use fresh lemon juice and zest for the best flavor.
When I make this lemon blueberry cake, my go-to tool is a reliable Silicone Utensils Set. It helps me mix the batter without scratching my favorite mixing bowls. And for chopping the lemon zest, the MOSFiATA 8″ Professional Chef’s Knife is indispensable, ensuring precise and effortless slicing.
Variations and Substitutions
If you’re feeling adventurous, try adding a handful of raspberries for a mixed berry twist. For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend. You can also replace buttermilk with a mixture of milk and vinegar if you’re out of buttermilk.
Serving Suggestions
This cake is delightful on its own, but for an extra special treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of tea or a refreshing glass of lemonade for a perfect afternoon indulgence.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the batter to prevent excess moisture.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just keep it covered to maintain its moisture.
Final Thoughts
I hope you enjoy making this lemon blueberry cake as much as I do. It’s a recipe that brings a piece of my childhood into my home every time I bake it. Share your results with me, and remember, the best ingredient is always a pinch of love and a dash of humor!
👉 I hope you loved making this lemon blueberry cake—it’s a burst of sunshine in every bite! If you’re craving more delightful treats, check out these recipes: Lemon Poppy Seed Muffins, Blueberry Pancakes, and Raspberry Lemon Bars. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Lemon Blueberry Cake: 8 Zesty Reasons to Bake
A moist and fluffy lemon blueberry cake that's perfect for any occasion, combining the tartness of lemon with the sweetness of blueberries.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in buttermilk, lemon zest, and lemon juice.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Toss blueberries with 1 tablespoon of flour and gently fold into the batter.
- Pour batter into prepared pan and smooth the top.