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–+ servings

Blueberry Lemon Cake

A delightful and moist cake bursting with fresh blueberries and a hint of lemon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup all-purpose flour sifted
  • 1 cup blueberries fresh or frozen
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the blueberries, lemon zest, and lemon juice.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the Lemon Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh blueberries and adjust the lemon juice in the glaze to your taste.

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