Lemon Blueberry Cake 

This Lemon Blueberry Cake combines the bright zest of fresh lemons with the sweet burst of blueberries, resulting in a moist and flavorful dessert. The cake remains tender for days, thanks to the use of buttermilk and oil. A lemon glaze adds a sweet-tart finish, making it a family favorite.

Full Recipe:

Ingredients

For the Cake:

• 2⅓ cups (295 g) all-purpose flour

• ¼ cup (30 g) cornstarch

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 6 tbsp (86 g) unsalted butter, room temperature

• ¾ cup (141 g) unflavored vegetable oil

• 1⅔ cups (333 g) granulated sugar

• 2½ tbsp lemon zest (from about 2 lemons)

• 3 large eggs, room temperature

• 2 tbsp (26 g) milk, room temperature

• ¾ cup (185 g) plain, unsweetened yogurt, room temperature

• ¼ cup (55 g) fresh lemon juice

• 1½ cups (250 g) fresh blueberries

• 1 cup powdered sugar

• 2 tbsp fresh lemon juice

• 1 tbsp unsalted butter

• 1 tsp lemon zest

Directions

1. Preheat & Prepare Pans: Preheat your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

3. Cream Wet Ingredients: In a large bowl, beat together the butter, vegetable oil, sugar, and lemon zest until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the milk, yogurt, and lemon juice until combined.

4. Combine Dry & Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Add Blueberries: Toss the blueberries in a tablespoon of flour to prevent sinking, then gently fold them into the batter.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15-20 minutes, then turn out onto a wire rack to cool completely.

7. Prepare Glaze: In a small saucepan, melt the butter over low heat. Stir in the lemon juice and zest. Remove from heat and whisk in the powdered sugar until smooth.

8. Assemble Cake: Once the cakes have cooled, drizzle the lemon glaze over the top of each cake.

Nutritional Information (per serving)

• Calories: Approximately 350 kcal

• Carbohydrates: 48 g

• Protein: 4 g

• Fat: 16 g

• Saturated Fat: 4 g

• Cholesterol: 44 mg

• Sodium: 91 mg

• Potassium: 222 mg

• Fiber: 2 g

• Sugar: 25 g

• Vitamin A: 215 IU

• Vitamin C: 10.3 mg

• Calcium: 83 mg

• Iron: 1.7 mg