This Lemon Blueberry Bliss recipe is a delightful celebration of summer flavors. The vibrant blueberries and zesty lemon create a harmonious balance of sweet and tart, resulting in a moist and tender cake that is perfect for any occasion. This recipe is easy, even for a beginner!
I developed this recipe after a particularly frustrating week at work. Sometimes, a little bit of baking therapy is all you need! This cake became my happy place, and I'm eager to share the joy. It's wonderfully light and refreshing, and the perfect dessert for a warm afternoon or a special gathering. The slightly tart lemon cuts through the sweetness of the blueberries, creating a delectable taste sensation.
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9x13 inch baking pan
- Blender (optional)
- Wooden spoon
Lemon Blueberry Bliss: Frequently Asked Questions
Lemon Blueberry Bliss
Lemon Blueberry Bliss is a simple yet elegant cake that combines the bright flavors of lemon and blueberry for a delightful dessert experience. It's moist, tender, and utterly irresistible.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This helps prevent sticking – you know, been there, done that, got the cake stuck in the pan t-shirt.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of baking soda. Make sure those baking ingredients are nice and evenly dispersed! Don't want one lumpy bit of baking soda making one section of your cake taste weird.
- In a separate bowl, whisk together 1 cup of granulated sugar and 1 cup of buttermilk. This should be pretty easy peasy lemon squeezy.
- Add 1/3 cup of melted unsalted butter to the wet ingredients. I know, I know, melted butter is a bit decadent, but trust me on this. Then zest one large lemon into the mixture, and add 2 tablespoons of lemon juice.
- Gently fold the wet ingredients into the dry ingredients until just combined. Don't overmix! A few lumps are okay and actually give the cake a nice, rustic look. Less is more, my friend!
- Add 2 cups of fresh blueberries to the batter and gently fold them in. Try not to completely crush the poor blueberries! You want to keep them pretty.
- Pour the batter into the prepared baking pan and spread it evenly. Make sure its perfectly even, don't be scared to use a spatula to smooth it out.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If it sticks around the edges it is not quite done!
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Impatience is a baker's worst enemy, my friend.
- Once the cake is completely cool, dust it with powdered sugar and garnish with fresh blueberries and lemon zest. It tastes even better with a scoop of vanilla ice cream! Who doesn't love some ice cream?
📝 Notes
- Make sure your blueberries are fresh and plump. Frozen blueberries can work but might result in a more watery cake. You know the drill!
- For a more intense lemon flavor, add an extra tablespoon of lemon juice.
- Feel free to add a pinch of salt to enhance the flavors.
- If you're feeling fancy, you could drizzle a lemon glaze over the top after it cools completely. I’ve never done it, but it sounds good!
🍎 Nutrition
Calories: 300 kcal
Protein: 4 g
Fat: 10 g
Carbohydrates: 45 g
Fiber: 3 g
Calcium: 80 mg
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