Get ready to transform your ordinary brunch into an extraordinary culinary experience with this irresistible Lemon Blueberry Brunch Cake! Imagine a moist, tender cake bursting with tangy lemon zest and juicy blueberries, creating a symphony of flavors that will have everyone at your table begging for seconds. This isn't just another cake – it's a brunch game-changer that combines the brightness of citrus with the sweet burst of fresh blueberries in every single bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon juice, followed by the lemon zest, until fully combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Smooth the top to ensure even baking.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- For serving, slice the cake into squares. Optionally, you can dust the top with powdered sugar or serve it with a dollop of whipped cream for an extra treat.
- Enjoy your Lemon Blueberry Brunch Cake warm or at room temperature, perfect for brunch or as a delightful dessert!
Tips
- For the most vibrant flavor, use fresh lemon zest and ensure your blueberries are plump and ripe.
- Prevent blueberries from sinking to the bottom by tossing them in a light dusting of flour before folding into the batter.
- Use room temperature eggs and butter for a smoother, more evenly mixed batter.
- Don't overmix the batter – mix just until ingredients are combined to keep the cake tender.
- For an extra touch of elegance, consider adding a light lemon glaze or sprinkling powdered sugar on top before serving.
- This cake tastes even better the next day, so it's perfect for make-ahead brunch preparations!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 75mg
