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–+ servings

Lemon Blueberry Cake

A refreshing lemon sponge studded with juicy blueberries, topped with a zesty glaze.
prep_time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 280 kcal

Ingredients
  

  • 2 cup All-purpose flour sifted
  • 1.5 cup Granulated sugar
  • 0.5 cup Butter softened
  • 2 Large eggs
  • 0.25 cup Lemon juice freshly squeezed
  • 1 tbsp Lemon zest
  • 1 cup Fresh blueberries
  • 1 tsp Baking powder

Instructions
 

  • Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.
  • In a bowl, cream butter and sugar until light and fluffy.
    1.5 cup Granulated sugar, 0.5 cup Butter
  • Add eggs one at a time, then mix in lemon juice and zest.
    2 Large eggs, 0.25 cup Lemon juice, 1 tbsp Lemon zest
  • Sift together flour and baking powder, then gradually add to wet mixture.
    2 cup All-purpose flour, 1 tsp Baking powder
  • Fold in blueberries gently.
    1 cup Fresh blueberries
  • Pour batter into pan and bake for 45-50 minutes, until golden.
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Notes

Use fresh blueberries for best flavor.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7g
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Keyword blueberry, cake, lemon
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