Blueberry Lemon Cake
Indulge in the vibrant flavors of our Blueberry Lemon Cake, a delightful dessert that captures the essence of summer. This moist and flavorful cake is layered with a luscious lemon glaze, making it a perfect treat for gatherings or a sweet addition to your afternoon tea. With a balance of tart and sweet, every bite is sure to brighten your day!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 ½ cups fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- Powdered sugar for glaze
- Additional blueberries for garnish
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, and 3g protein. This is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, alternating with milk until fully combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free option. Greek yogurt can replace butter for a healthier version while maintaining moisture.
Serving and Pairings
This blueberry lemon cake pairs beautifully with whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Reheat slices in the microwave for a few seconds, or enjoy cold.
Cooking Mistakes
- Not measuring ingredients correctly can affect the cake’s texture.
- Overmixing the batter may lead to a dense cake.
- Not letting the cake cool before glazing can cause the glaze to melt.
- Using frozen blueberries can lead to a soggy cake; fresh is best.
- Skipping the lemon zest will reduce flavor intensity.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Gently fold blueberries to avoid breaking them.
- Let the cake cool completely before frosting for best results.
- Experiment with different citrus zests for varied flavors.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but fresh blueberries will yield a better texture. If using frozen, do not thaw them beforehand to prevent excess moisture.
How can I make the cake more lemony?
To enhance the lemon flavor, increase the amount of lemon zest or add a bit more lemon juice to the batter.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Store it in an airtight container until you’re ready to serve.
What’s the best way to store leftover cake?
Leftover cake should be stored in an airtight container. It can be kept at room temperature for a few days or refrigerated for up to a week.
Can I freeze this blueberry lemon cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months.
Conclusion
This blueberry lemon cake is a delightful treat that combines the sweetness of blueberries with the tartness of lemon. It’s perfect for any occasion, whether a birthday party or a simple afternoon snack. Enjoy this cake fresh or as a make-ahead dessert that your family and friends will love!
Blueberry Lemon Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 ½ cups fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- Powdered sugar for glaze
- Additional blueberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, alternating with milk until fully combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
