Blueberry Lemon Cake
Author: 
Recipe type: Sweet Treats, Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 slices
 
Ingredients
  • 1½ cups all-purpose flour + 2 tablespoons, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1 cup fresh blueberries
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup milk
Instructions
  1. Preheat oven to 350 degrees F and prepare a loaf pan with baking spray or butter.
  2. In a large bowl combine flour, baking powder, salt and lemon zest. In a small bowl place blueberries and 1 tablespoon of flour, stir to coat blueberries. Set both mixtures aside.
  3. In mixing bowl, or in the bowl attached to a stand mixer, combine butter and sugar until mixture looks fluffy. Add eggs, one at a time, and vanilla extract.
  4. While mixer is running, alternate between adding flour mixture and milk, scraping down the sides of the bowl as you go. Turn off the mixer, and fold ¾ of the blueberries to mixing bowl and blend by hand.
  5. Pour batter into prepared loaf pan and top with remaining blueberries. Place in oven for one hour and bake until a cake tester or toothpick inserted in the center emerges clean.
  6. Serve immediately, or save for 3-5 days in an airtight container.
Recipe by In Good Taste at http://ingoodtaste.kitchen/blueberry-lemon-cake/