This Lemon Blueberry Cake beautifully marries the zesty freshness of lemon with the sweet, tart burst of blueberries, creating a moist and flavorful treat that’s as delightful to eat as it is to present. Enhanced with a simple dusting of powdered sugar, this cake exudes a rustic charm and sophistication, making it a perfect choice for any baking enthusiast looking for a balance of flavor and simplicity.
Why You’ll Love This: The combination of lemon and blueberries isn’t just classic—it’s a testament to how summer flavors can be seamlessly woven into a delightful dessert. The lemon zest and juice infuse the cake with a bright citrusy flavor that complements the natural sweetness and slight tartness of the blueberries. The texture is soft and moist, ideal for those who appreciate a cake that’s rich yet not overly heavy.
Perfect Occasion: This cake is ideal for summer picnics, brunch gatherings, or as a refreshing dessert after a family dinner. It’s also perfect for tea parties or as a special treat to enjoy on a lazy weekend afternoon. This cake can be dressed up for celebratory occasions like anniversaries or birthdays, or enjoyed casually with a scoop of vanilla ice cream on a warm evening.
Decoration Tips: For a simple yet elegant finish, dust the cake with powdered sugar just before serving. To enhance its look and flavor, you can also top it with a lemon glaze or serve it alongside whipped cream and extra fresh blueberries. Edible flowers or mint leaves make beautiful, colorful additions that bring out the brightness of the lemon and blueberry flavors.
Ingredients:
- 200 grams of sugar
- 200 milliliters of sunflower oil
- 3 medium eggs
- Zest and juice of one lemon
- 240 grams of flour
- A pinch of salt
- 12 grams of baking powder
- 150 grams of fresh blueberries, generously used
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Grease and line a cake mold with parchment paper.
- In a large mixing bowl, whisk together the sugar and oil. Add the eggs one at a time, fully incorporating each before adding the next.
- Stir in the lemon zest and juice, blending them thoroughly into the mixture.
- Sift the flour, salt, and baking powder together and gently fold them into the wet ingredients, mixing just until combined to keep the batter light and airy.
- Pour half of the batter into the prepared mold. Scatter half of the blueberries over this layer. Then, pour the remaining batter on top and sprinkle the rest of the blueberries evenly over the surface.
- Bake in the preheated oven for about 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the mold for a while, then transfer it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar for a sweet, decorative touch.
Enjoy this vibrant Lemon Blueberry Cake, where each slice is packed with the fresh flavors of ripe blueberries and the tangy zest of lemon—truly a delightful treat for any occasion!
