Lemon Blueberry Cake: A Zesty Twist on a Classic Delight
A moist, tender American dessert cake blending the tang of fresh lemon with the sweetness of blueberries. Buttermilk ensures a structured crumb, while precise acid balance and fruit suspension create a 72-hour shelf-stable finale.
- Prep Time: 75
- Cook Time: 40
- Total Time: 115
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
All-purpose flour 2-1/2 cups (290g)
Baking powder 2 tsp (10g)
Unsalted butter 1 cup (226g)
Granulated sugar 1-1/2 cups (300g)
Large eggs 3
Buttermilk 1 cup (240ml)
Blueberries 1-1/2 cups (180g)
Lemon juice 1/4 cup
Lemon zest 1 tbsp
Salt 1/2 tsp (3g)
Optional: Flour for tossing blueberries
Instructions
Preheat oven to 350°F (177°C) and prepare loaf pans
Cream softened butter (63°F) and sugar until light and fluffy
Add room-temperature eggs, blending fully after each
Whisk in lemon zest and juice
Alternate adding flour/baking powder mixture and buttermilk in three additions, starting and ending with dry ingredients
Fold in blueberries tossed with 2 tbsp flour to prevent bleeding
Bake until golden and toothpick inserted comes out clean
Notes
Use yogurt + 1/2 cup milk if substituting buttermilk
Freeze blueberries without thawing for fresher flavor
Adjust sugar for extra-tart blueberry harvest
Stir batter gently to avoid overmixing (max 30 strokes)
Store airtight for up to 3 days