If you’re searching for a cake that beautifully balances sweetness and tartness, look no further than this blueberry lemon cake. With its moist texture and vibrant flavors, it’s a standout dessert that will impress your friends and family. Perfect for spring and summer gatherings, this cake is not only delicious but also visually appealing, making it a must-try for any baking enthusiast.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is about 15 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Per serving (1 slice): Calories: 210, Protein: 3g, Carbohydrates: 30g, Fat: 9g, Fiber: 1g. This nutritional breakdown is based on one serving and may vary based on specific ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with almond flour for a gluten-free version. Additionally, Greek yogurt can replace some of the butter to reduce fat content while keeping the cake moist.
Serving and Pairings
This blueberry lemon cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a cup of tea or coffee, making it a perfect afternoon treat.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, freeze the cake for up to three months. Thaw in the refrigerator before serving.
Cooking Mistakes
- Don’t overmix the batter to avoid a dense cake.
- Ensure your ingredients are at room temperature for better mixing.
- Check the cake for doneness with a toothpick to avoid undercooking.
- Use fresh blueberries for the best flavor; frozen can make the batter soggy.
- Don’t skip the cooling time; it helps with the structure of the cake.
Helpful Tips
- For extra flavor, try adding a pinch of cinnamon to the batter.
- Use organic lemons for a more vibrant taste.
- Consider adding a layer of lemon curd between the cake layers for added zest.
- Decorate with fresh blueberries and lemon slices for a beautiful presentation.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw and drain them first to prevent excess moisture in the batter.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached.
Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored in the fridge. Just add the glaze before serving.
Is it possible to make this cake vegan?
Yes, you can substitute eggs with flaxseed meal and use a plant-based butter to make it vegan-friendly.
What can I serve with blueberry lemon cake?
Serve with whipped cream, vanilla ice cream, or a fresh fruit compote for a delightful dessert experience.
Conclusion
This blueberry lemon cake is a delightful treat that combines the sweetness of blueberries with the zesty brightness of lemons. Perfect for any occasion, it’s sure to be a hit with family and friends. Enjoy baking and savoring this delicious dessert!
Blueberry Lemon Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1 cup powdered sugar for glaze
- 2 tablespoons lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blueberries, being careful not to break them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
