Ingredients
Scale
The key to this dish lies in selecting the right ingredients, focusing on freshness and quality. I always say, cooking should be as simple as a conversation with an old friend—warm, easy, and without pretense.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the lemon zest, lemon juice, and blueberries, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 35-40 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 to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry Lemon Cake, recipe, cooking, food
