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Lemon and blueberry drizzle cake: the best homemade treat

Lemon and blueberry drizzle cake
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Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and juice.
  5. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  7. Fold in the blueberries gently.
  8. Pour the batter into the prepared cake pan.
  9. Bake for 25-30 minutes or until a toothpick comes out clean.
  10. Let cool before serving.

Notes

  • For best results, use fresh blueberries.
  • This cake pairs well with a lemon glaze.

Nutrition

Keywords: Lemon and blueberry drizzle cake

Find it online: https://www.darrecipes.com/lemon-and-blueberry-drizzle-cake-the-best-homemade-treat/