Blueberry Lemon Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This blueberry lemon cake is a heavenly dessert that combines the sweetness of ripe blueberries with the zesty brightness of fresh lemons. Perfect for summer gatherings or as a sweet treat any time of the year, this moist cake is draped in a smooth lemon glaze, making it irresistible.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup fresh blueberries
– 1/2 cup buttermilk
– Zest of 2 lemons
– 1/4 cup lemon juice
– 1 tablespoon baking powder
– 1/2 teaspoon salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 15 minutes, and cooking time is about 30-35 minutes.
Nutritional Value
The nutritional value of the blueberry lemon cake is approximately 350 calories per serving. This includes 15g of fat, 50g of carbohydrates, and 3g of protein. This is based on one serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a mixing bowl, cream together the butter and sugar until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon zest and juice.
5. In another bowl, combine flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
7. Gently fold in the blueberries.
8. Pour the batter into the prepared cake pan.
9. Bake for 30-35 minutes, or until a toothpick comes out clean.
10. Allow the cake to cool completely before glazing.
Alternative Ingredients
If you want to lighten the cake, you can substitute applesauce for half of the butter. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also use frozen blueberries if fresh ones are not available.
Serving and Pairings
This blueberry lemon cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of tea or a refreshing lemonade, making it a perfect dessert for sunny days.
Storage and Reheating
Store the blueberry lemon cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. You can freeze the cake for up to two months; just ensure it’s well-wrapped to prevent freezer burn. Reheat in the microwave for a few seconds before serving.
Cooking Mistakes
– Don’t overmix the batter to avoid a dense cake.
– Make sure your ingredients are at room temperature for better mixing.
– Always preheat your oven to ensure even baking.
– Check the cake for doneness a few minutes before the recommended time.
– Avoid opening the oven door too soon, as this can cause the cake to sink.
Helpful Tips
– Use fresh, ripe blueberries for the best flavor.
– Lemon juice can be replaced with lime juice for a different twist.
– Adding a pinch of cinnamon can enhance the flavor profile.
– Allow the cake to cool completely before glazing for a smoother finish.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used. Just toss them in a little flour before adding to the batter to prevent them from sinking.
How can I make the cake more lemony?
You can increase the amount of lemon zest and juice in the recipe or add a lemon syrup drizzle on top after baking.
What can I serve with blueberry lemon cake?
This cake pairs beautifully with whipped cream, ice cream, or a side of fresh fruit. A cup of tea or coffee also complements it well.
Can I make this cake in advance?
Absolutely! The cake can be baked a day ahead and stored in an airtight container. Just glaze it before serving.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Conclusion
This blueberry lemon cake is not only delicious but also easy to make, making it a perfect choice for any occasion. With its bright flavors and moist texture, it’s sure to impress your family and friends. Enjoy every bite of this delightful treat!
Blueberry Lemon Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup fresh blueberries
- 1/2 cup buttermilk
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the butter and sugar until fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and juice.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely before glazing.
