Description
A moist and flavorful lemon blueberry cake, perfect for any occasion, especially Mother’s Day!
Ingredients
Scale
- 3 cups (375 g) all-purpose flour, good quality brand
- 1 ½ cups (300 g) granulated sugar, white sugar
- 1 Tablespoon cornstarch
- 21/2 teaspoons baking powder, check expiration date
- ½1/2 teaspoon baking soda
- ½1/2 teaspoon table salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (120 ml) canola, vegetable, or avocado oil
- ¾ cup (180 ml) buttermilk
- 2 Tablespoons lemon zest, fresh
- ¼ cup (60 ml) lemon juice, fresh-squeezed
- 4 large eggs, room temperature
- ½1/2 teaspoon vanilla extract
- 2 ½ cups (340 g) blueberries (12 oz), fresh or frozen
- 1 batch lemon frosting or preferred frosting
Instructions
- Preheat the Oven: Start by heating your oven to 350 degrees F (175 degrees C). This step is crucial for getting that lovely rise on your cake.
- Mix the Batter: In a bowl, whisk together the wet ingredients until smooth and glossy. Keep an eye out for lumps, as they can lead to uneven baking.
- Fold in the Blueberries: Gently add the blueberries to the batter, ensuring they are evenly distributed but still whole. Be gentle to avoid squishing them.
- Pour into the Pan: Scoop the batter into a prepared cake pan, smoothing the top with a spatula. Avoid overfilling the pan to allow the cake to rise nicely.
- Bake & Check for Doneness: Place the cake in the oven and set a timer for 30 minutes. The cake is close to ready when the top is golden brown, and it smells amazing.
- Cool Before Frosting: Once baked, let the cake cool in the pan for a few minutes before transferring it to a wire rack. Allow it to cool completely before frosting.
Notes
- Storage Tips: This cake can stay at room temperature for a few hours but should be stored in the refrigerator in an airtight container afterward. It lasts for up to 5 days in the fridge.
- Expert Tips: Use fresh-squeezed lemon juice for the best flavor. If using frozen blueberries, add them directly without thawing. Tossing them in a little flour before mixing can prevent them from sinking in the batter.
- Reheating Instructions: To reheat, place slices in a microwave for 10-15 seconds until warm.
- Serving Suggestions: Serve with whipped cream and additional blueberries. Pair with a scoop of vanilla ice cream. Decorate with lemon slices for garnish.
- Recipe Variations: Try adding a lemon glaze for extra sweetness. Incorporate poppy seeds for added texture. Use a different berry, like raspberries or blackberries.
- Ingredient Notes: When measuring your flour, spoon it into the measuring cup and level off to avoid adding too much. If the cake feels dense after baking, double-check that the ingredients were at room temperature before mixing. For frosting that holds its shape, add powdered sugar gradually until you reach your desired consistency.
Nutrition
- Serving Size: N/A
- Calories: 331
- Sugar: 29g
- Sodium: 234mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 77mg