Description
A moist, vibrant lemon cake bursting with fresh blueberries, perfect for Easter gatherings with its light, citrusy flavor and festive appeal.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour (for tossing blueberries)
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour, mixing until just combined.
- Toss blueberries with 1 tablespoon flour, then gently fold into the batter. Pour into prepared pan.
- Bake for 30-35 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake before serving.
Notes
You can customize the seasonings to taste.