Lemon Blueberry Cake

This Lemon Blueberry Cake starts like an italian lemon sponge cake but the fresh and juicy blueberries give more taste. Quick and easy to make.

Tip: In summer heat a slice of Lemon Bluberry Cake is very great with a scoop of vanilla ice cream. Enjoy!

Lemon Blueberry Cake

Little bit of sunshine with blueberries dots. This Lemon Blueberry Cake is the perfect summer dessert, easy to make and unforgettable.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Dessert

Cuisine: American, Italian

Keyword: blueberry, cake, feast, lemon

Servings: 8 people

Author: Myreille

Equipment

• 1 square cake pan (30 cm x 40 cm/12 in x 16 in)

Ingredients

• 250 grams butter
• 250 grams sugar
• 6 eggs
• 400 grams plain flour
• fresh lemon zest from 2 lemons
• lemon juice from zest lemons
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 250 grams blueberries (fresh or frozen)

Instructions

• Preheat the oven to 190℃ (375°F).
• Line the cake pan with baking paper.
• In a medium bowl sift together the flour and baking powder. Set aside.
• In a large bowl beat together the butter and sugar until soft and creamy.
• Add eggs, lemon zest and vanilla extract and stir it well.
• Add flour mixture into the butter mixture and stir it well.
• Add the lemon juice and combine well.
• Coat the fresh blueberries with about 1 tablespoon of flour.
• Pour the batter into the prepared pan and sprinkle blueberries on top.
• Bake for 30 minutes.

Notes

Sprinkle with powdered sugar on the top.