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Blueberry Lemon Sponge Cake: A Delightful Recipe for Every Occasion

  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

This Blueberry Lemon Cake is a moist and fluffy dessert filled with fresh blueberries and a refreshing lemon flavor. It’s simple to make and perfect for any occasion, whether enjoyed plain or with a lemon glaze.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (from about 1 lemon)
  • ½ cup buttermilk
  • 1 cup fresh blueberries (plus extra for garnish)
  • Powdered sugar for dusting (optional)
  • 1 tablespoon lemon juice (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy (about 3-5 minutes).
  5. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in the fresh blueberries, tossing them in a little flour beforehand to prevent sinking.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
  11. Mix powdered sugar with lemon juice until smooth for a glaze (optional).
  12. Drizzle the glaze over the cooled cake or dust with powdered sugar.
  13. Scatter fresh blueberries on top for garnish.
  14. Slice the cake into wedges and serve, optionally with whipped cream or vanilla ice cream.

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.chefstrawberry.com/blueberry-lemon-sponge-cake-2/