Lemon Blueberry Cake
A delightful cake that combines the tangy zest of lemon with sweet blueberries, making it a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup fresh whole milk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries If using frozen, do not thaw.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch cake pan and line it with parchment paper for easy removal.
Mixing Ingredients
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
- In a separate bowl, whisk together the eggs, oil, milk, lemon zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined.
- Gently fold in the blueberries into the batter, making sure they’re evenly distributed.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, slice and serve with a dusting of powdered sugar or a dollop of whipped cream.
Notes
Using fresh ingredients is paramount for the best results. Serve with a refreshing beverage or alongside fresh fruit.