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Lemon-infused blueberry cake topped with fresh blueberries and lemon zest.

Lemon Blueberry Cake

A delightful dessert that combines the brightness of lemon with the sweetness of juicy blueberries, creating a flavor explosion in every slice.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups 2 ½ cups plain / all-purpose flour The foundation of our cake, providing a light and airy texture.
  • 1 tablespoon 1 tablespoon baking powder This ingredient will help our cake rise beautifully.
  • 1.5 cups 1 ½ cups caster / superfine sugar Sweet and delicate, helps to make the cake moist.
  • 0.5 teaspoon ½ teaspoon salt Enhances flavors and adds balance to sweetness.
Wet Ingredients
  • 0.5 cups ½ cup canola oil Adds moisture without overpowering flavor.
  • 125 grams 125 g unsalted butter, melted Gives a rich and creamy flavor.
  • 4 large 4 large eggs Provides structure and richness.
  • ⅔ cup ⅓ cup lemon juice Adds brightness and zing.
  • 2 tablespoons 2 tablespoons lemon zest Enhances lemon flavor.
  • 2 teaspoons 2 teaspoons vanilla extract Complementing the lemon perfectly.
  • ⅔ cup ⅔ cup milk Adds moisture and tenderness.
Baking Additions
  • 0.5 cups ½ cup boiling water Helps to create a smooth batter.
  • 1 heaped cup 1 heaped cup fresh or defrosted blueberries Bursting with juicy sweetness, perfect for summer.

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F) for fan/convection ovens, or 180°C (355°F) for standard ovens. Grease and line TWO 20cm (8 inch) round cake tins.
  2. In a large bowl, sift together the flour and baking powder. Whisk in the caster sugar and salt. Set aside.
  3. In a separate bowl, whisk together the canola oil and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Then, add the milk, lemon juice, lemon zest, and vanilla.
  4. Gently pour the wet mixture into the dry ingredients and stir until just combined.
  5. Gradually whisk in boiling water until the batter becomes smooth.
  6. Evenly distribute the batter between the two tins and sprinkle half of the blueberries over each cake.
Baking
  1. Bake for 40-45 minutes or until a skewer inserted in the center comes out clean. Allow to cool in tins for 10 minutes, then transfer to a wire rack.

Notes

For the best flavor, use fresh blueberries when in season. Make sure ingredients like eggs and milk are at room temperature. Sifting flour helps create a smoother batter.