Berry Cake
This berry cake has a soft texture with lemon and blueberries. You get a simple cake that works for many occasions.
Equipment
- Mixing bowls
- 9-inch cake pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup milk
Blueberries
- 1 ½ cups fresh blueberries
- 2 tablespoons flour for coating
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugar in a large bowl. Beat in the eggs one at a time. Stir in the vanilla, lemon zest, and lemon juice.
- Add the dry ingredients to the butter mixture, alternating with the milk. Mix until combined.
- Toss the blueberries with the flour and fold them into the batter.
- Pour the batter into the pan and smooth the top. Bake for 35 to 40 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes. Move it to a wire rack to cool fully.
Notes
You can dust the cooled cake with powdered sugar.