Lemon Blueberry Cake
A vibrant lemon blueberry cake with moist crumb and fresh berry bursts, perfect for spring celebrations, brunch, or any occasion craving a citrusy, fruity dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Line bottoms with parchment paper.
- Sift together the cake flour, salt, baking powder, and baking soda.
- Beat butter until fluffy. Add sugar, beating until blended.
- Mix in lemon juice and grated lemon peel.
- Add eggs one at a time, beating well after each addition.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients, mixing until just combined.
- Fold in blueberries gently.
- Divide batter evenly between prepared pans.
- Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans on a wire rack before removing and serving.
Nutrition & Diet Analysis (per serving)
491
kcal
25% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).