Lemon Blueberry Cake
This Lemon Blueberry Cake combines the perfect balance of tangy lemon and sweet blueberries, creating a moist, flavorful dessert that's perfect for any occasion.
Equipment
- Cake Pan
- Mixing Bowl
- Electric Mixer
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, followed by the vanilla extract, lemon juice, and lemon zest. Mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt and milk.
- Gently fold in the blueberries, being careful not to break them apart.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool completely in the pan before transferring it to a serving plate. Dust with powdered sugar before serving.
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Notes
This cake is perfect with a cup of tea or coffee and can be enjoyed as a snack or dessert!