Lemon Blueberry Cake

Lemon Blueberry Cake Recipe - Delicious Dessert from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Lemon Blueberry Cake is a delightful and refreshing dessert that combines the tangy flavor of lemons with the sweetness of blueberries. This cake is perfect for any occasion, whether it's a special celebration or just a casual get-together with friends and family.

History

The combination of lemon and blueberries in a cake is a classic flavor pairing that has been enjoyed for generations. This recipe takes the traditional lemon cake to the next level by adding juicy blueberries for an extra burst of flavor and color.

Ingredients

2 tbsp of cornmeal
2 cups of unbleached pastry flour
1.5 tsp of baking powder
1.5 tsp of baking soda
0.25 tsp of salt
1.5 cups of sugar
0.25 cup of fresh squeezed lemon juice
zest from 2 lemons, minced
0.25 cup of canola oil
1 egg
2 egg whites
0.67 cup of buttermilk
1 tbsp of vanilla extract
3 cups of blueberries

How to prepare

Preheat the oven to 350°F (177°C).
In a large mixing bowl, combine the dry ingredients and set them aside.
Add the remaining ingredients, except for the blueberries, to the dry mixture one at a time, stirring constantly until they are combined and the mixture is smooth.
Gently fold in the blueberries.
Lightly spray or wipe a 7x11 inch baking pan with vegetable oil.
Pour the batter into the pan and bake it for 45 minutes, or until a toothpick inserted into the center comes out clean.
Serve the dish warm from the oven.

Variations

Try using different berries, such as raspberries or blackberries, in place of the blueberries.
Add a lemon glaze on top of the cake for extra sweetness and flavor.

Cooking Tips & Tricks

Make sure to use fresh lemon juice for the best flavor.

- Be careful not to overmix the batter, as this can result in a dense cake.

- If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Serving Suggestions

Serve Lemon Blueberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

The key to a light and fluffy Lemon Blueberry Cake is to gently fold in the blueberries at the end of the mixing process to avoid crushing them.

Ingredient Substitutions

If you don't have canola oil, you can use vegetable oil or melted butter as a substitute.

Make Ahead Tips

Lemon Blueberry Cake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Dust the top of the cake with powdered sugar or garnish with fresh lemon slices and blueberries for a beautiful presentation.

Pairing Recommendations

Pair Lemon Blueberry Cake with a cup of hot tea or a glass of cold milk for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Lemon Blueberry Cake in the refrigerator for up to 3 days. To reheat, simply microwave a slice for 20-30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Lemon Blueberry Cake contains approximately 250 calories.

Carbohydrates

Each serving of Lemon Blueberry Cake contains approximately 45 grams of carbohydrates.

Fats

Each serving of Lemon Blueberry Cake contains approximately 7 grams of fat.

Proteins

Each serving of Lemon Blueberry Cake contains approximately 3 grams of protein.

Vitamins and minerals

Lemon Blueberry Cake is a good source of Vitamin C, thanks to the fresh lemon juice and blueberries.

Alergens

This recipe contains eggs and wheat.

Summary

Lemon Blueberry Cake is a delicious dessert that is relatively low in calories and provides a good amount of carbohydrates for energy.

Summary

Lemon Blueberry Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its bright flavors and juicy blueberries, this cake is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lemon Blueberry Cake. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly tea time. Margaret was known for her incredible baking skills, and that day she had prepared a stunning lemon blueberry cake that simply took my breath away.

As soon as I took my first bite, I knew I had to have the recipe. The tangy lemon combined with the sweet burst of blueberries was a match made in heaven. I begged Margaret to share her secret with me, and she graciously agreed.

Margaret explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. She shared with me the story of how her grandmother used to bake this cake for special occasions, and how it had always been a family favorite.

I was determined to master the art of baking this Lemon Blueberry Cake, so Margaret patiently walked me through the steps and shared all her tips and tricks. From that day on, I made it my mission to perfect this recipe and make it my own.

Over the years, I experimented with different variations and ingredients, tweaking the recipe to suit my own taste. I added a hint of vanilla extract for extra flavor, and sometimes even a dollop of whipped cream on top for a decadent touch.

As I continued to bake this cake for family gatherings and potlucks, it became a signature dish that everyone looked forward to. The combination of tart lemon and juicy blueberries never failed to impress, and I took great pride in knowing that I had mastered this beloved recipe.

One day, while browsing through an old cookbook that had been passed down to me from my own grandmother, I stumbled upon a similar recipe for Lemon Blueberry Cake. It was a slightly different version than the one Margaret had shared with me, but it sparked my curiosity nonetheless.

I decided to try out this new recipe, incorporating some of the techniques and ingredients that I had learned from Margaret. The result was a cake that was even more delicious than before, with a perfect balance of flavors and a moist, tender crumb.

As I shared this new and improved Lemon Blueberry Cake with my friends and family, they were amazed at how far I had come in my baking journey. They raved about the cake's light and fluffy texture, and the way the lemon and blueberry flavors danced on their tongues.

It was then that I realized the true beauty of cooking and baking - the ability to take a simple recipe and make it your own, infusing it with love and creativity along the way. Each time I baked this Lemon Blueberry Cake, I felt a deep connection to the past, to Margaret and her grandmother, and to all the generations of women who had come before me.

And so, as I continue to bake this beloved recipe for Lemon Blueberry Cake, I am reminded of the power of tradition and the joy of sharing something special with the ones we love. This cake will always hold a special place in my heart, as a symbol of the bond between friends, family, and the timeless art of baking.