Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 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 round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the lemon juice and lemon zest.
7. Gently fold in the blueberries.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
11. Remove the cake from the pan and cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 240mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use frozen blueberries instead of fresh blueberries.
- You can use buttermilk instead of regular milk.
Variations:
- You can add a lemon glaze on top of the cake for extra lemon flavor.
- You can add a cream cheese frosting on top of the cake for a sweeter taste.
Tips and Tricks:
- Make sure the butter is softened before mixing it with the sugar.
- Do not overmix the batter once the flour is added.
- Toss the blueberries in a little bit 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 the microwave for 10-15 seconds or until warm.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Top the cake with fresh blueberries and lemon slices.
Garnishes:
- Fresh blueberries
- Lemon slices
- Mint leaves
Pairings:
- Coffee
- Tea
- Lemonade
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a little bit more milk to the batter.
- If the cake is too moist, try baking it for a few more 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:
Lemon blueberry cake is a classic dessert that has been enjoyed for many years. The combination of tangy lemon and sweet blueberries is a match made in heaven.
Flavor Profiles:
- Sweet
- Tangy
- Tart
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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