Blueberry Lemon Cake

Blueberry Lemon Cake

Ingredients:

• All-purpose flour – 2 cups (250 g)
• Granulated sugar – 1 cup (200 g)
• Baking powder – 2 tsp (8 g)
• Salt – ½ tsp (3 g)
• Unsalted butter (softened) – ½ cup (113 g)
• Eggs – 2 large
• Milk – ¾ cup (180 ml)
• Lemon zest – 2 tsp
• Fresh lemon juice – 3 tbsp (45 ml)
• Vanilla extract – 1 tsp
• Fresh blueberries – 1½ cups (225 g)

Instructions:

Start by preheating your oven to 350°F (175°C) and greasing a round cake pan. In a large bowl, whisk together flour, baking powder, and salt so everything is evenly distributed. In another bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy like soft sand. Add the eggs one at a time, mixing well after each one, then stir in the lemon zest, lemon juice, and vanilla extract for a fresh citrus aroma. Slowly add the dry ingredients and milk alternately into the butter mixture, stirring gently until a smooth batter forms. Carefully fold in the blueberries so they stay whole and evenly spread through the batter. Pour the batter into the prepared pan and smooth the top gently. Bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes before moving it to a wire rack to cool completely. Enjoy plain or with a light dusting of powdered sugar.