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Lemon Blueberry Cake with a Sweet Drizzle and Fresh Blueberries
This delicious lemon blueberry cake is bursting with flavor. It has a sweet drizzle and topped with fresh blueberries for a perfect summer dessert. The moist and fluffy cake is made with a combination of lemon zest, butter, sugar, and eggs. The sweet drizzle is made with a simple syrup and fresh blueberries. This treat is sure to please any crowd.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons lemon zest
- 1/2 cup milk
- 1 cup fresh blueberries, divided
- 1/2 cup granulated sugar
- 1/2 cup water
Directions:
- Preheat the oven to 350 degrees F and lightly grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- Alternating between the flour mixture and the milk, add each in thirds to the butter mixture. Stir until just combined.
- Gently fold in 3/4 cup of the blueberries.
- Pour the batter into the prepared pan and spread out evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Meanwhile, make the sweet drizzle. In a small saucepan over medium heat, combine the remaining 1/4 cup blueberries, 1/2 cup sugar, and 1/2 cup water. Boil for 5 minutes, or until the blueberries have burst and the syrup has thickened.
- Once the cake is done baking, remove from oven and let cool for 10 minutes. Pour the sweet drizzle over the cake and let cool completely before serving.