Description
A delightful cake that combines zesty lemon and juicy blueberries for a refreshing treat that screams summer.
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting pans)
- 1.5 cups granulated sugar
- 1 cup unsalted butter (room temp)
- 4 large eggs
- 1 cup buttermilk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries (or frozen)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Butter and flour two 9-inch round cake pans.
- Cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the lemon zest and lemon juice.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Gently fold in the blueberries.
- Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes, then mix the powdered sugar and lemon juice until smooth for the glaze. Drizzle over the cooled cake.
Notes
Fresh blueberries provide the best flavor. Don’t skip the lemon zest for maximum flavor. Consider adding poppy seeds or almonds for a twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg