Blueberry Lemon Cake Recipe
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup milk
1 tsp vanilla extract
1 lemon, zested and juiced
1 cup blueberries
Preheat oven to 350°F. Grease an 8-inch cake pan and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
Beat in the milk, vanilla extract, lemon zest, and lemon juice.
Stir in the dry ingredients until just combined. Fold in the blueberries.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Blueberry Lemon Pound Cake:
Follow the recipe above, but use a 9×5 inch loaf pan instead. Increase the baking time to 50-60 minutes.
Lemon Blueberry Bundt Cake:
Follow the recipe above, but use a 10-cup bundt pan instead. Increase the baking time to 50-60 minutes.
Blueberry Lemon Cake with Cream Cheese Frosting:
Follow the recipe above, but top with a cream cheese frosting. Beat together 1/2 cup unsalted butter, 8 oz cream cheese, 1 tsp vanilla extract, and 3 cups powdered sugar until light and fluffy. Spread over the cooled cake.
Blueberry Lemon Cake is the perfect combination of sweet and tangy flavors. These variations are easy to make and are sure to impress your friends and family. Whether you’re making a simple cake or an extravagant bundt cake, with this recipe, you can’t go wrong!