Lemon Blueberry Cake
User Reviews
5
Lemon Blueberry Cake
Description
The Lemon Blueberry Cake centers on a batter made from all-purpose flour, baking powder, and salt, enhancing the rising and texture. The lemon zest is rubbed into sugar beforehand, releasing aromatic oils, which heighten the citrus flavor throughout the cake. Greek yogurt and oil contribute moisture and tenderness while ensuring the cake is not dense.
Gently folding blueberries coated in flour into the batter prevents them from sinking and distributes them evenly. The baking process in a greased and parchment-lined pan results in a tender crumb with a slightly golden edge. The accompanying lemon frosting, made by blending confectioners' sugar, melted butter, and fresh lemon juice, adds a smooth, tangy finish that complements the mild sweetness of the cake.
This cake is appropriate for a light dessert or a special occasion treat. The balance of lemon and blueberry flavors with the soft texture makes it versatile to pair with tea or coffee. Baking times may vary, so checking doneness with a toothpick is advised for best results.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- lemon zest of 1 large
- 2 egg room temperature, large
- 3/4 cup canola oil grapeseed, or vegetable oil
- 1 cup Greek yogurt plain, whole milk
- 1/3 cup lemon juice fresh
- 1 teaspoon vanilla extract pure
- 1 1/4 cups blueberries tossed in 1 tablespoon flour
For the lemon frosting:
- 1 1/2 cups confectioners' sugar
- 1 tablespoon unsalted butter melted
- 2 tablespoons lemon juice fresh
- blueberries for garnish, optional
Instructions
- Preheat oven to 350 degrees Grease a 9 by 2-inch round cake pan with butter or nonstick cooking spray. Line the bottom with a round of parchment paper and grease the paper. Set the pan aside.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a small bowl, combine the sugar and lemon zest. Rub the sugar and zest together with your fingers until fragrant. Pour the mixture into a large bowl. Add the eggs, oil, yogurt, lemon juice, and vanilla extract. Stir until well combined and smooth.
- Add the dry ingredients to the wet ingredients and whisk until there are no lumps and the batter is smooth. Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-50 minutes or until a toothpick inserted in the center comes out clean, and the cake bounces back when lightly pressed. Mine takes around 45 minutes, but check early to be safe. Remove the cake from the oven and let cool on a wire rack for 20 minutes. Run a butter knife around the edges to gently release the cake from the sides of the pan. Turn it out onto a wire rack and carefully remove the parchment paper. Let the cake cool completely.
- While the cake is cooling, make the lemon frosting. Sift the confectioner’s sugar into a small mixing bowl. Add the melted butter and the lemon juice. Whisk together until smooth.
- When the cake is cool, pour the frosting onto the center of the cake. Smooth with a spatula or butter knife. Garnish with fresh blueberries, if desired. Cut into pieces and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 119mg | 5% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 76mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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