Lemon Blueberry Cake
Lemon blueberry cake is soft, zesty, and bursting with berries. Then it's topped with whipped cream for a fresh finish!
Foto: Spend With PenniesIngredients
- 2 lemons (divided use)
- ¾ cup butter (softened)
- 1¾ cups granulated sugar (divided)
- 3 eggs (room temperature)
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 cups fresh blueberries
- 2 cups whipped cream (or whipped topping)
Steps
Zest and juice lemons and set aside.
Preheat oven to 375°F. Grease and flour a 9x13 pan.
Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.
Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.
Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
Once cooled top with whipped cream or whipped topping.
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