Lemon Blueberry Cake

Are you in the mood for a light, lemony and blueberry treat? Well, this one is sure to please! This beautiful cake is all of that and more! It’s loaded with fresh blueberries, lemon zest and lemon juice, then sprinkled with some sweet powdered sugar. A perfect treat for any occassion.

This is a great cake for breakfast with your cup of cappucino or tea, afternoon tea or after dinner dessert. How versatile! It is super simple to prepare and as it’s baking it makes your home smell like the best bakery in town!

So, I hope you try this recipe and please let me know your thoughts and as always, Enjoy!

Lemon Blueberry Cake

Ingredients: Serves 8-10

1 cup all purpose flour ; plus 1 tablespoon plus more for sprinkling the pan about 2 tablespoons

1 teaspoon baking powder

1/2 teaspoon salt

8 tablespoons unsalted butter (1 stick ) softened at room temperature

1 cup granulated sugar

2 large eggs, room temperature

1/2 teaspoon vanilla

2 cups fresh blueberries, rinsed, drained and dried (lay flat and gently place between paper towels to absorb moisture)

2 tablespoons fresh lemon juice

2 tablespoons fresh grated lemon zest

1/2 teaspoon ground cinnamon

1/8 teaspoon ground coriander

powdered sugar for dusting the top

Preparation:

Preheat the oven to 350 degrees and butter and flour a 9″ springform pan. Set aside.

In a medium bowl whisk together 1 cup all purpose flour, baking powder and salt. Set aside.

In a large mixing bowl using an electric mixer, mix together the butter and sugar for about 5 minutes until light and creamy. Add in the eggs, one at a time. Add in the vanilla until incorporated. Reduce the speed to low and gradually add in the flour mixture just until mixed through. Do not overmix.

Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, very gently combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest, coriander and cinnamon; evenly spoon over the batter.

Place the springform pan onto a baking sheet (in case of any leakage) and place into the oven, center rack for 50-60 minutes. Bake until golden and a toothpick inserted into the center comes out clean, about 50 -60 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners’ sugar. Enjoy!

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