Description
A deliciously sweet blueberry lemon cake that incorporates fresh blueberries and a hint of lemon zest.
Ingredients
Scale
- 5 cups blueberries
- 1 lemon – zest only
- 1/3 cup white granulated sugar
- 3 tbsp all purpose flour
- 1 egg
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 4 tbsp unsalted butter – melted
- 1 cup all purpose flour
- 3/4 cup white granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F. Grease a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides.
- Whisk egg, milk, white granulated sugar, vanilla extract, and melted butter together until smooth.
- Add flour, baking powder, cinnamon, and salt and whisk until completely incorporated.
- Let the batter stand for about 10 minutes, just while preparing the blueberries. That will be enough time.
- Wash blueberries first and let them dry a little on a towel.
- Combine blueberries with sugar, lemon, zest, and flour in a bowl. Mix it well and then spread it all evenly in the prepared baking dish.
- Drop small spoonfuls of batter all over the blueberries, make sure that there are even amounts throughout.
- Bake for 30-35 minutes, until the top is beautifully golden-brown.
Notes
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg