Description
Celebrate the season with this delicious Easter Lemon Blueberry Cake. A perfect balance of tangy lemon and sweet blueberries makes it an unforgettable treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup blueberries, fresh or frozen
- 1/2 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- Fold in the blueberries gently.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting.
Notes
- For extra lemon flavor, consider adding a lemon glaze.
- Blueberries can be replaced with other berries if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg