Lemon Blueberry Easter Cake
This cake combines lemon and blueberry for a light, refreshing balance suitable for spring desserts.
Equipment
- 8-inch round cake pan
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 zest lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup blueberries
Glaze Ingredients
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 180°C. Grease an 8-inch cake pan.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt.
- Cream the softened butter and sugar together until the mixture is fluffy.
- Add the eggs, lemon zest, lemon juice, and vanilla extract to the creamed mixture.
- Alternate adding the flour mixture and the milk to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes.
- Let the cake cool completely. Mix the powdered sugar and lemon juice to create the glaze, then drizzle it over the cooled cake.
Notes
By Hanna Foster, Adaptation Specialist at Recipes by Betty.