Description
This cake is ideal for warm-weather gatherings, picnics, birthdays, or simply as a delightful afternoon treat. The balance between sweet and tart makes every bite vibrant and satisfying, while the blueberries add bursts of freshness throughout.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen, lightly coated in flour)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 4–5 minutes). This step ensures a soft cake texture.
Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with flour. Mix until just combined.
Gently fold in blueberries to avoid breaking them and turning the batter purple.
Pour batter into prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool completely. Drizzle with lemon glaze if desired for extra brightness.
Notes
If using frozen blueberries, do not thaw them before adding. Toss lightly in flour to prevent sinking during baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 390 kcal
- Sodium: 170 mg
- Fat: 18 g
- Carbohydrates: 50 g
- Protein: 5 g