Lemon Blueberry Cake
A vibrant Lemon Blueberry Cake with zesty lemon and juicy blueberries, perfect for summer birthdays. This easy lemon blueberry cake recipe delivers a moist, flavorful treat.
Ingredients
- All-purpose flour: 2 ½ cups 300g
- Baking powder: 2 tsp
- Salt: ½ tsp
- Unsalted butter: ¾ cup 170g, softened
- Granulated sugar: 1 ⅔ cups 335g
- Large eggs: 3 room temperature
- Lemon zest: 2 tbsp from 2-3 lemons
- Fresh lemon juice: ¼ cup 60ml
- Whole milk: ¾ cup 180ml, room temperature
- Fresh blueberries: 1 ½ cups tossed in 1 tbsp flour
- For Lemon Buttercream Frosting:
- Unsalted butter: 1 cup 225g, softened
- Powdered sugar: 4 cups 480g
- Lemon zest: 1 tsp
- Fresh lemon juice: 2 tbsp
- Milk: 1-2 tbsp
Instructions
- Preheat oven to 350°F (175°C); grease and line two 8-inch pans.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then lemon zest and juice.
- Alternate dry ingredients and milk, mixing until just combined.
- Fold in flour-coated blueberries gently.
- Divide batter; bake 28-32 minutes until toothpick clean.
- Cool 10 minutes in pans, then on rack.
- For frosting: Beat butter, add powdered sugar, lemon zest, juice, milk; frost and garnish.
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Cake leveler (optional)
- Zester
- Citrus juicer