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 Pennies
Ingredients
- 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
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Zest and juice lemons and set aside.
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Preheat oven to 375°F. Grease and flour a 9x13 pan.
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Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.
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Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
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Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
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Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.
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Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
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Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
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Once cooled top with whipped cream or whipped topping.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| lemons | 2 | - | - |
| butter | 0.75 cup | - | - |
| granulated sugar | 1.75 cups | - | - |
| eggs | 3 | - | - |
| all-purpose flour | 2.5 cups | - | - |
| baking powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| salt | 0.5 teaspoon | - | - |
| milk | 1 cup | - | - |
| fresh blueberries | 2 cups | - | - |
| whipped cream | 2 cups | - | - |
*Estimated market prices, may vary by region
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