Description
A light and fluffy cake bursting with fresh blueberries, warm cinnamon, and tangy lemon zest, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free blend)
- 1 cup fresh blueberries (or frozen)
- 1/2 cup unsalted butter, softened (or coconut oil)
- 1 cup granulated sugar (or coconut sugar)
- 2 large eggs (or flax eggs)
- 2 tsp baking powder
- 1/2 cup milk (or almond milk)
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan, lining the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 4-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon zest.
- Gradually add dry ingredients and milk alternately to the wet mixture, starting and ending with the dry.
- Gently fold in the blueberries.
- Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
For extra flavor, serve with whipped cream or a homemade lemon glaze. Use fresh blueberries for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cake, blueberry, Christmas, dessert, holiday, baking