Each year in late July or early August, a Blueberry Festival is held here in the UP. That’s when I buy a few quarts of fresh, Michigan blueberries. I head home, bake a pie and a Lemon Blueberry Cake. This lemony fresh cake is moist, laced with blueberries and topped with a lemon frosting that is so refreshing. You’ll find the frosting recipe on this site as well. Or if you prefer, just drizzle the cake with a nice Lemon Glaze. A special thanks to my old friend Lettie for sharing this cake recipe with me.

Lemon Blueberry Cake

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 ½ cups flour
¾ cups sugar
1 ½ teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 Tablespoons butter, room temperature
¼ cup vegetable oil
6 Tablespoons buttermilk
1 Tablespoon lemon zest
2 Tablespoons fresh lemon juice
2 large eggs, room temperature
¼ teaspoon almond extract
1 ½ cups fresh blueberries
1 teaspoon flour (to coat the blueberries)

Directions

Preheat oven to 350 degrees.
Grease and flour the sides of an 7×11 inch pan. Line the bottom of the pan with parchment paper. Then, grease the parchment paper with 1 teaspoon softened butter.
In a small bowl, whisk the buttermilk, lemon zest, lemon juice, eggs and almond extract together until well combined. Set aside.
In a large mixing bowl, combine the flour, sugar, cornstarch, baking powder, baking soda and salt. Mix with a fork to combine.
Add the butter to the flour mixture, one Tablespoon at a time, mixing well after each addition.
When the mixture looks grainy, slowly add the vegetable oil, beating at low speed until combined.
With the mixer still on low speed, slowly add the buttermilk mixture and beat until smooth, scraping sides of bowl as needed.
Sprinkle the blueberries with 1 teaspoon flour. Then fold the blueberries into the batter.
Spoon batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when tapped with your finger.
10. Remove from oven and cool completely.
11. Frost with Lemon Frosting or a Lemon Glaze. (See my Lemon Frosting Recipe on this website)