Description
This Blueberry Lemon Cake is a tender, moist delight bursting with juicy blueberries and zesty lemon. It’s simple to make, perfect for breakfast, brunch, or dessert, and sure to become a family favorite.
Ingredients
Scale
- 1/2 cup butter, room temperature
- Zest of 1 lemon
- 1 cup sugar, plus 1 tbsp for sprinkling
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 cups all-purpose flour, plus 2 tbsp for blueberries
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Butter a 9-inch square pan or line with parchment.
- Cream butter, lemon zest, and 1 cup sugar until fluffy.
- Beat in egg and vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to butter mixture, alternating with buttermilk.
- Toss blueberries with 2 tbsp flour, then fold into batter.
- Spread batter into pan, sprinkle with 1 tbsp sugar, and bake for 35–45 minutes.
- Cool for 15 minutes, then serve.
Notes
- Substitute blueberries with raspberries or cranberries for variety.
- To make buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar. Let it sit for 5 minutes.
- Cake freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American