Looking for a delightful summer dessert? Look no further, this recipe might just be the one for you. With its dense texture reminiscent of pound cake, infused with a subtle lemon flavor, and bursting with blueberries, this dessert is the perfect sweet treat to beat the heat. The crust provides a satisfying crunch without being too hard, and it’s so good that we couldn’t resist having more.
While there are plenty of similar recipes available online, I took it upon myself to experiment with the right combination of ingredients and cooking time to create a unique and delicious dessert. However, be prepared to spend some time in the kitchen, as this recipe requires a lengthy baking process. It’s best to plan to be at home for a couple of hours to ensure that everything is cooked to perfection.
Blueberry Lemon Cake
Ingredients
- 1/4 cup softened butter
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/2 cup milk
- 1 and 1/2 cups flour
- 1 large box cook and serve lemon pudding mix
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 pint blueberries + 2 Tablespoons flour
Instructions
- In a medium-sized bowl, mix butter and sugar until creamy.
- Add eggs and vanilla and beat until smooth.
- In a large bowl, combine flour, pudding mix, salt and baking powder by stirring with a fork until blended.
- Make 2 wells in the flour mixture and pour the milk into one and the egg mixture in the other.
- Using a large spoon, gradually fold in the ingredients until a thick batter is formed.
- Now put about 2 Tablespoons flour into a shallow dish and pour in the blueberries with the flour thoroughly coating the blueberries with the flour (this keeps them from sinking to the bottom).
- Then pour all of the blueberries and flour into the batter and fold in gently.
- Spray a bread pan with cooking spray and pour the batter into the pan. (Some people like to use parchment paper to aid in releasing the cake.)
- Bake at 350 degrees for 65 minutes. The cake is done when a toothpick inserted in the middle of the cake comes out clean.
- Take it from the oven and let it sit a couple of minutes before releasing the cake.
- To release the cake, run a knife or spatula around the sides of the warm cake and turn over onto a cooling rack. A cool cake will not release well and may break apart.
Served warm with a dollop of whipped cream, this cake was simply divine. But it was just as enjoyable when sliced and savored on its own. What sets this cake apart is its perfectly balanced sweetness, complemented by its delightful texture and bursts of flavor from the berries. Plus, it’s incredibly easy to make, requiring only a handful of ingredients. I’m already planning to make this cake again soon, and it’s sure to become a staple dessert for many summers to come.
