Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, and vanilla.
- Gradually add the dry ingredients to the wet mixture.
- Gently fold in the blueberries.
- Pour the batter into a greased bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before removing from the pan.
Notes
- This cake is best served fresh but can be stored for up to 3 days.
- For an extra lemony flavor, add lemon glaze on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg