This delightful dessert perfectly balances the tartness of fresh lemons with the sweetness of juicy blueberries, creating a refreshing treat that’s perfect for summer gatherings or a cozy family dinner.
Ingredients
Scale:
2 cups All-purpose flour
1 ½ cups Sugar
1 tablespoon Baking powder
½ teaspoon Salt
3 Large eggs
1 cup Milk
½ cup Vegetable oil
¼ cup Fresh lemon juice
1 tablespoon Zest of 1 lemon
2 cups Fresh blueberries
2 cups Powdered sugar (for frosting)
1 cup Heavy cream (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with cooking spray or butter.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well combined.
In a separate bowl, whisk together the eggs, milk, vegetable oil, lemon juice, and lemon zest until smoothly blended.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Gently fold in the fresh blueberries, being careful not to crush them.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, poke holes all over the cake using a fork or a skewer.
In a small bowl, mix together ½ cup of sugar with ½ cup of lemon juice. Pour this mixture evenly over the hot cake so it seeps into the holes.
Let the cake cool completely, then refrigerate for at least 2 hours or overnight for the best flavor.
For the frosting, beat together the heavy cream and powdered sugar until stiff peaks form. Spread over the cooled cake before serving.
