Prepare to brighten your day with our Tangy Lemon Blueberry Cake recipe! This irresistible dessert is a symphony of tangy lemon and plump blueberries, harmonizing perfectly in a moist and tender cake. Each bite is a burst of zesty citrus and sweet berries, like a taste of sunshine on your plate. Whether you’re celebrating a special occasion or simply craving a slice of happiness, this cake is your ticket to a world of vibrant flavors.
Exciting Story: Let me share a story of culinary inspiration and the magic of combining two bright and flavorful ingredients – the story of our Tangy Lemon Blueberry Cake. It all started with a basket of fresh-picked blueberries and a craving for a dessert that would showcase their natural sweetness. After some kitchen experimentation and a dash of lemon zest, this cake emerged, and it has been a beloved treat ever since.
Why This Tangy Lemon Blueberry Cake: Unveiling Why This Recipe Is a Must-Try Citrus Bliss!
Selling Points:
- Citrus Explosion: Revel in the zesty brightness of lemon paired with the sweet juiciness of blueberries in every bite.
- Moist Perfection: Experience a cake that’s moist, tender, and packed with flavor.
- Versatile Elegance: Serve it as a dessert centerpiece for special occasions or as an everyday delight with tea or coffee.
- Summer in a Slice: Capture the essence of summer with the vibrant flavors of lemon and blueberries.
- Homemade Comfort: Share the warmth and love of homemade baking with friends and family.
Notes:
- To keep the blueberries from sinking to the bottom of the cake, toss them in a bit of flour before folding them into the batter.
- For an extra burst of lemon flavor, you can add a tablespoon of lemon extract to the batter.
Frequently Asked Questions
Can I use frozen blueberries?
While fresh blueberries are recommended, you can use frozen blueberries. Do not thaw them before adding to the batter.
How long can I store this cake?
You can store the Tangy Lemon Blueberry Cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness.
Can I make this cake in advance?
Savor the zesty brightness of summer with the Tangy Lemon Blueberry Cake – a delightful dessert that brings the sunshine to your plate. Share this vibrant treat with loved ones or enjoy it as a slice of happiness that brightens your day.
Yes, you can bake the cake ahead of time and glaze it just before serving.
Tangy Lemon Blueberry Cake
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Lemon Blueberry Cake:
1 1/2 cups 1 1/2 all-purpose flour
1 1/2 teaspoons 1 1/2 baking powder
1/2 teaspoon 1/2 baking soda
1/4 teaspoon 1/4 salt
1/2 cup 1/2 unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
Zest of 2 lemons
2 tablespoons 2 fresh lemon juice
1/2 cup 1/2 sour cream
1 cup 1 fresh blueberries (tossed in 1 tablespoon of flour)
- For the Lemon Glaze:
1 cup 1 powdered sugar
2 2 -3 tablespoons fresh lemon juice
Zest of 1 lemon
Directions
- For the Lemon Blueberry Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and fresh lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold the blueberries (tossed in flour) into the cake batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the Lemon Glaze:
- In a bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth.
- Drizzle the lemon glaze over the cooled cake.
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