Go Back

Lemon Blueberry Bliss Cake

A refreshingly delightful cake that combines tart lemon and sweet blueberries, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use for the cake base.
  • 2 teaspoons baking powder Helps the cake rise.
  • ½ teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 ½ cups granulated sugar Sweetens the cake.
  • ½ cup unsalted butter, softened Use at room temperature.
  • 1 cup milk Use whole milk for creaminess.
  • 3 pieces eggs Ensure at room temperature.
  • Zest of 2 lemons Adds flavor.
Fruits
  • 1 cup fresh blueberries Use whole blueberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. Cream the softened butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition.
  3. Stir in milk, lemon juice, and lemon zest.
Mixing
  1. In a separate bowl, whisk together the flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  3. Gently fold in the fresh blueberries.
Baking
  1. Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Dust with powdered sugar or drizzle with lemon glaze before serving if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator overnight and serve at room temperature or warm.