Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
Special Equipment Needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. In a small bowl, whisk together the milk, lemon juice, and lemon zest.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 290mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 27g
Protein: 5g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh ones.
- You can use buttermilk instead of regular milk.
- You can use lime juice and zest instead of lemon.
Variations:
- You can add a teaspoon of vanilla extract to the batter.
- You can add a tablespoon of poppy seeds to the batter.
- You can make a lemon glaze by mixing powdered sugar and lemon juice and drizzling it over the cooled cake.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar.
- Do not overmix the batter once you add the dry ingredients.
- Toss the blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, place it in a 350°F oven for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh blueberries
- Lemon slices
Pairings:
- Coffee
- Tea
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is browning too quickly, cover it with aluminum foil halfway through baking.
- If the cake is not cooked in the center, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash the blueberries before using them in the recipe.
- Store the cake in an airtight container to prevent it from drying out.
Food History:
- Blueberries are native to North America and have been used by Native Americans for centuries for their medicinal properties.
Flavor Profiles:
- The cake has a sweet and tangy flavor from the blueberries and lemon.
Serving Suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A