Tangy Blueberry Lemon Cake

Savor the delicious combination of tangy lemon and sweet blueberries in this tangy lemon and blueberry cake. This cake is perfect for breakfast, tea time or dessert, offering a moist and flavorful bite in every slice. The bright citrus notes of lemon zest and juice perfectly complement the bursts of sweetness from fresh blueberries, creating a harmonious and refreshing treat.

Why you'll love this: You'll love this cake for its moist, tender crumb and vibrant lemon and blueberry flavors. The addition of lemon zest and juice infuses the cake with a fresh, citrusy aroma, while the blueberries add hints of natural sweetness. This easy recipe is perfect for both novice and experienced bakers, ensuring a delicious result every time. The combination of simple ingredients results in a cake that's as beautiful as it is delicious.

Perfect opportunity: This lemon blueberry cake is perfect for any occasion, from a casual family breakfast to a sophisticated afternoon tea. It’s a great choice for brunch, potlucks, or as a sweet gift for friends and neighbors. The bright, fresh flavors make it a wonderful treat for spring and summer gatherings, but it’s delicious enough to enjoy year-round.

Decorating tips: For an elegant presentation, consider drizzling a simple lemon glaze over the top of the cooled cake. You can make the glaze by mixing powdered sugar with a little lemon juice until you get the desired consistency. Additionally, you can sprinkle a few fresh blueberries and a little extra lemon zest on top of the glaze for a beautiful and inviting finish. A light dusting of powdered sugar can also add a touch of sweetness and charm.

Ingredients to collect:

• 180 g granulated sugar (1 cup)
• 110 g unsalted butter, at room temperature (1/2 cup)
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 160 g all-purpose flour (1 + 1/2 cup)
• 1 teaspoon baking powder
• 120 ml whole milk (1/2 cup)
• 1 cup fresh blueberries

1. Prepare the oven and the dish:
   • Preheat your oven to 350°F (175°C).
   • Butter and flour a cake tin or line it with baking paper.
2. Mix the wet ingredients:
   • In a large bowl, cream together 110g unsalted butter and 180g caster sugar until light and fluffy.
   • Beat 2 large eggs, one at a time, until well combined.
   • Stir in 1 tablespoon lemon zest and 2 tablespoons lemon juice.

3. Mix the dry ingredients:
   • In a separate bowl, whisk together 160g all-purpose flour, 1 tsp baking powder and 1/2 tsp salt.
4. Mix the wet and dry ingredients:
   • Gradually add the dry ingredients to the wet mixture, alternating with 120 ml of whole milk. Begin and end with the dry ingredients, mixing until well combined.
5. Add the blueberries:
   • Gently fold in 1 cup fresh blueberries, making sure they are evenly distributed throughout the batter.

6. Bake the cake:
   • Pour the batter into the prepared cake pan and spread it evenly.
   • Bake in preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
   • If the top starts to brown too quickly, cover it loosely with aluminum foil.
7. Cool the cake:
   • Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Appreciate This delicious, tangy lemon and blueberry cake is the perfect combination of fresh citrus and sweet blueberries. Serve it as a refreshing treat for any occasion and enjoy the burst of flavor in every bite!