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Lemon Blueberry Cake topped with fresh blueberries and lemon zest

Lemon Blueberry Cake

A moist, fluffy cake bursting with fresh blueberries and bright lemon flavor. Perfect for spring gatherings or any time you crave something sweet and citrusy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons flour for coating blueberries

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and dust with flour.
  2. Step 2: In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
  3. Step 3: In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
  4. Step 4: Beat in eggs one at a time, then add vanilla extract, lemon juice, and lemon zest.
  5. Step 5: Alternately add flour mixture and milk to butter mixture, beginning and ending with flour.
  6. Step 6: Toss blueberries with 2 tablespoons flour, then gently fold into batter.
  7. Step 7: Pour batter into prepared pan and spread evenly.
  8. Step 8: Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  9. Step 9: Cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

Notes

Coating blueberries in flour prevents them from sinking to the bottom. Fresh berries work best, but if using frozen, don't thaw them first.