Lemon Blueberry Cake
Description
A wonderful dessert for both lemon and blueberry lovers, a tart citrus flavor with just enough sweetness with a buttery taste in every bite.
Ingredients
- 2 1/2 cups cake flour
- 4 eggs
- 2 cups granulated sugar
- ¾ cup 11/2 sticks butter, softened
- 1 cup milk
- 2 teaspoons baking powder
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon of lemon extract
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries plus 4 tablespoons cake flour to coat the blueberries before stirring them into your batter
- ¼ teaspoon salt
- 1/2 cup powdered sugar to dust the cake
Instructions
- Lightly grease an 11 cup bundt pan or loaf cake pan with a piece of butter then gently coat with flour.
- Preheat the oven to 180°C/ 350°F.
- Place a rack in the center of the oven.
- Sift the cake flour and add to it the baking powder and salt. Set aside.
- Using an electric mixer, cream the butter and gradually add the sugar. Beat for 2 minutes. Scrape down the edges of the bowl. Add the eggs and beat for 30 more seconds. Gradually, stir in the milk and beat for 30 more seconds. Add the vanilla extract, lemon zest and lemon juice.
- With the mixer on its lowest settings, add the flour mixture and beat just to combine. Mix in the fresh blueberries and mix one more time to incorporate the blueberries with the batter.
- Transfer the batter to the prepared cake pan, and bake for about 55-60 minutes or until you insert a toothpick in the center of the cake and it comes out clean. Enjoy!
- Set aside to cool down, then invert onto a flat serving dish. Sprinkle with powdered sugar to give the cake a snowy effect! Enjoy:
Notes
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