Lemon Blueberry Cake: A Perfect Dessert for Any Occasion

Introduction

If you are looking for a refreshing and delicious dessert, look no further than this Lemon Blueberry Cake recipe. With the perfect combination of fresh blueberries and tangy lemon, this cake is sure to impress your friends and family. Not only is it easy to make, but it is also the perfect dessert for any occasion, from a family dinner to a backyard barbecue.

Ingredients

For this recipe, you will need:

• 275g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 170g unsalted butter, at room temperature
• 200g granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1/2 cup milk, at room temperature
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter and lightly coat it with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Mix in the lemon juice and lemon zest.
6. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, and mix until just combined.
7. Fold in the blueberries with a spatula.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
10. Serve the cake with fresh blueberries and whipped cream, if desired.

Variations

If you are looking for a variation on this Lemon Blueberry Cake recipe, there are a few things that you can try. Here are a few ideas:

• Make it vegan: To make this cake vegan, simply replace the butter and eggs with vegan alternatives. For the butter, you can use vegan margarine or coconut oil, and for the eggs, you can use flax eggs or applesauce.
• Add cream cheese frosting: If you want to take this cake to the next level, try adding a layer of cream cheese frosting between the layers. To make the frosting, simply beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
• Make it gluten-free: To make this cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. You may need to add a little xanthan gum to help the cake hold together.

Conclusion

In conclusion, this Lemon Blueberry Cake recipe is the perfect dessert for any occasion. With its fresh blueberries and tangy lemon flavor, it is sure to impress your guests. Plus, it is easy to make and can be customized to fit your dietary needs. So why not bake a cake today and enjoy a slice with your loved ones?

FAQ

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries instead of fresh ones. However, make sure to thaw them first and pat them dry to avoid excess moisture in the cake.

Can I substitute lemon juice for lemon extract?

Yes, you can substitute lemon juice for lemon extract. However, lemon juice is more acidic and may affect the texture of the cake. You may need to adjust the amount of liquid in the recipe accordingly.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Can I use a different type of flour?

You can use all-purpose flour instead of cake flour, but the texture of the cake may be slightly different. Cake flour has less protein than all-purpose flour, which results in a more tender and delicate crumb.

How can I prevent the blueberries from sinking to the bottom of the cake?

Coat the blueberries in flour before adding them to the batter. This will help them stay suspended in the batter and prevent them from sinking.

Can I use a different type of fruit?

Yes, you can use a different type of fruit. Raspberries or blackberries would be a great alternative to blueberries in this recipe.

Can I use a bundt pan instead of a cake pan?

Yes, you can use a bundt pan instead of a cake pan. However, you may need to adjust the baking time as bundt pans are deeper and take longer to bake.

Can I omit the lemon zest?

You can omit the lemon zest, but it adds a lot of flavor to the cake. If you don’t have a zester, you can use a vegetable peeler to remove the yellow part of the lemon peel and finely chop it.

Can I use margarine instead of butter?

You can use margarine instead of butter, but the flavor and texture of the cake may be slightly different. We recommend using unsalted butter for best results.

Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months.