Blueberry Lemon Cake Recipe

Savour the beautiful fusion of sweet blueberries and tart lemon with this moist and delectable Blueberry Lemon Cake. With its delightful flavours, this cake is ideal for any occasion and will make your day happier. 

– 1 and 1/2 cups all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup unsalted butter,     softened – 3/4 cup granulated sugar – 2 large eggs, at room     temperature – 1 teaspoon vanilla extract – 1/2 cup Greek yogurt (or sour     cream) – Zest of 1 lemon – Juice of 1 lemon – 1 and 1/2 cups fresh blueberries     (or frozen, thawed and     drained)


Set the oven temperature to 350°F (175°C). A 9-inch round cake pan can be lined with parchment paper or greased and floured. Mix the flour, baking soda, baking powder, and salt in a medium-sized bowl. Put aside. 




Beat the granulated sugar and softened butter in a big bowl until they are light and fluffy. One egg at a time, add them, beating thoroughly after each addition. Add the vanilla extract and stir. 



Add the lemon zest, lemon juice, and Greek yoghurt (or sour cream) and stir until thoroughly blended. Mixing until just incorporated, gradually add the dry ingredients to the wet ones. Avoid over-mixing. 



Once the blueberries are properly mixed into the batter, gently fold them in. Transfer the mixture into the ready-made cake pan and distribute it uniformly. 



When a toothpick inserted into the centre comes out clean, bake for 30 to 35 minutes. After letting the cake set in the pan for ten minutes, turn it out onto a wire rack to finish cooling. 



– Serving Size: 1 slice (assuming     8 slices per cake) – Calories: Approximately 260     kcal – Total Fat: 12 g – Saturated Fat: 7 g – Cholesterol: 70 mg – Sodium: 190 mg – Total Carbohydrates: 35 g – Dietary Fiber: 1 g – Sugars: 19 g – Protein: 4 g


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