Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: 2 lemons (divided use); ¾ cup butter (softened); 1¾ cups granulated sugar (divided); 3 eggs (room temperature); 2½ cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 cup milk; 2 cups fresh blueberries; 2 cups whipped cream (or whipped topping)

Lemon blueberry cake is soft, zesty, and bursting with berries. Then it's topped with whipped cream for a fresh finish!

⏱ 50 min 🔨 Prep 20min 🔥 Cook 30min 📊 Medium 🍽 24 servings 👁 12

Instructions

Zest and juice lemons and set aside.
Preheat oven to 375°F. Grease and flour a 9x13 pan.
Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.
Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.
Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
Once cooled top with whipped cream or whipped topping.

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Nutrition per serving

303kcal

💰 Cost Estimate

Total Ingredients
$2044.00

Per Serving
$85.00/serving

🏠 Savings
~$4088.00 vs buying!

📋 Price Breakdown (100% ingredients detected)

Ingredient	Amount	Subtotal
lemons	2	$1176.00
butter	0.75 cup	$195.00
granulated sugar	1.75 cups	$29.00
eggs	3	$98.00
all-purpose flour	2.5 cups	$20.00
baking powder	1 tbsp	$20.00
salt	0.5 tsp	$1.00
milk	1 cup	$25.00
fresh blueberries	2 cups	$396.00
whipped cream	2 cups	$84.00