Description
A delightful and easy-to-make cake that combines the bright flavors of lemon with sweet blueberries, perfect for gatherings and quiet afternoons.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 lemons (zest and juice)
- 1 ½ cups fresh blueberries
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a sheet pan or line it with parchment paper.
- Cream the unsalted butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing thoroughly after each addition.
- Mix in the lemon zest and juice, scraping down the sides of the bowl as needed.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, alternating with the milk.
- Fold in the blueberries gently to avoid breaking them.
- Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.
Notes
Ensure ingredients are at room temperature for a smoother batter. You can substitute Greek yogurt for butter if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: cake, lemon, blueberry, dessert, summer, family recipe