Description
Indulge in this irresistibly moist blueberry lemon cake recipe Perfect for any occasion its a delicious combination of flavors you cant resist
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh blueberries (or frozen, if out of season)
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add vanilla extract, lemon juice, and lemon zest.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy with optional powdered sugar or lemon glaze.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 calories
- Sugar: 18 grams
- Fat: 10 grams
- Saturated Fat: 10 grams
- Carbohydrates: 44 grams
- Fiber: 1 gram
- Protein: 4 grams