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.
Tips & Substitutions
For a lighter texture, ensure butter is at room temperature before beating it until fluffy. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Folding in blueberries gently helps prevent them from breaking apart and coloring the batter. For a fun twist, consider adding a handful of lemon zest for an extra citrus kick.
Serving Suggestions
This Lemon Blueberry Cake is perfect for afternoon tea or as a delightful dessert at a summer gathering. Serve it plain or with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a refreshing fruit salad or a light lemon sorbet. For a complete experience, browse more American recipes to create a themed meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and microwave for 10-15 seconds or warm it in the oven at 350°F for about 5 minutes until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Blueberry Cake contains roughly 423 calories, with 6g protein, 58g carbohydrates, and 18g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1038mg per serving (45% of the Daily Value).
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).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just make sure to do not thaw them before adding to the batter to prevent coloring the cake. Toss them in a little flour before folding them into the batter to help them distribute evenly and avoid sinking.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or incorrect measurements. Ensure you measure your flour accurately by spooning it into the measuring cup rather than scooping it directly. Also, avoid overbeating after adding flour, as this can develop gluten and lead to a heavier texture.
How can I make this recipe gluten-free?
To make this Lemon Blueberry Cake gluten-free, substitute the cake flour with a gluten-free flour blend designed for baking. Ensure that the blend contains xanthan gum to help provide structure. Additionally, check that all other ingredients, like baking powder and buttermilk, are gluten-free.
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).