Blueberry lemon cake. It's not too sweet and not too tangy, but just right. The only cake you need all spring. This blueberry cake is one of our all-time spring and summer favorites.

It's bright, lemony and covered in a heaping amount of fresh blueberries. This cake is beyond moist, with the perfect zing from lemon zest and juice. Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. You can have Blueberry lemon cake using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Blueberry lemon cake

It's 2 cups of all-purpose flour.
It's 2 tsp of baking powder.
It's 1/2 of salt.
Prepare 2 of eggs.
It's 1 of sugar.
It's of Zest of one lemon.
Prepare 1/3 of oil.
Prepare 1/4 of yoghurt.
It's 1 tsp of vanilla.
You need 1 cup of frozen or fresh blueberries.

This Lemon Blueberry Cake Recipe is moist, decadent and the perfect combination of sweet blueberries and tart citrus flavor! Ricotta cheese in a pound cake? If your Lemon Blueberry Cake didn't rise, there could be the following reasons: wrong or too little flour or the wrong oven temperature. This Lemon Blueberry Cake is another one that's been a long time in the making — I just never got around to it.

Blueberry lemon cake instructions

Mix all the wet ingredients together.
Sift the dry ingredients over it.
Fold the blueberries into the batter (ps. If using frozen mix 2 tbsp of flour before adding to the batter).
Bake for 50-60 minutes.

But I wanted something pretty, light, and delicious for spring, so I thought it would be. This very lemony blueberry cake is the perfect sweet treat to bring to your Fourth of July The cake is really easy to mix up by hand. Rubbing the lemon zest into the sugar brings out tons of lemon. Blueberry pound cake with the added spark of lemon. I love it and so do my kids.