Description
This Lemon Blueberry Cake is a delightful combination of tangy lemon and sweet blueberries. Perfect for any occasion or as a sweet treat with tea or coffee.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons lemon juice
1 1/2 cups fresh blueberries
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
Fold in the lemon zest, lemon juice, and blueberries.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Prep Time: 20 minutes
- Cook Time: 35 minutes