Lemon Blueberry Drizzle Cake – Moist, Fruity & Irresistible!
A zesty and fruity cake combining lemon's bright flavor with juicy blueberries. Perfect for any occasion, this moist and easy-to-make treat is ideal for bakers of all levels, offering a delightful balance of tartness and sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fresh blueberries
- 1/2 cup fresh lemon juice
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon
- Extra blueberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon juice and zest.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Fold in blueberries gently.
- Pour batter into the pan and smooth the top.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Optionally drizzle with a lemon glaze before serving.
Notes
Use fresh blueberries to avoid excess liquid.
Ensure ingredients are at room temperature for optimal mixing.
Check the cake at 35 minutes to prevent overbaking.
Increase sugar by 1/4 cup for a sweeter version.
Substitute half the flour with whole wheat or use coconut sugar for a healthier option.
Try a simple lemon glaze (powdered sugar + lemon juice) if desired.
Ensure ingredients are at room temperature for optimal mixing.
Check the cake at 35 minutes to prevent overbaking.
Increase sugar by 1/4 cup for a sweeter version.
Substitute half the flour with whole wheat or use coconut sugar for a healthier option.
Try a simple lemon glaze (powdered sugar + lemon juice) if desired.