Description
This Blueberry Lemon Cake is a moist and fluffy dessert filled with fresh blueberries and bright lemon zest. Topped with a light lemon glaze or powdered sugar, its a perfect treat for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup buttermilk
- 1 cup fresh blueberries (plus extra for garnish)
- Powdered sugar for dusting (optional)
- 1 tablespoon lemon juice (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blueberries with a spatula.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Mix powdered sugar with lemon juice until smooth.
- Drizzle the lemon glaze over the cooled cake or dust with powdered sugar.
- Scatter fresh blueberries on top for garnish.
- Slice the cake into wedges and serve, optionally with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Wrap the cake tightly in plastic wrap and freeze for later use.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes