This Blueberry Lemon Cake is loaded with juicy blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor.
It’s not too sweet and not too tangy, but just right. This is my favorite tea and coffee cake and also easy to make.
1 cup plus 1 tablespoon all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup swerve sugar substitute
1/2 cup unsalted butter, softened, plus more for pan
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries
2 teaspoons lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon ground cinnamon optional
Powdered sugar1 tablespoon to sprinkle top of cake.
1 Hour, 30 Minutes
1. Preheat the oven to 350°F. Grease and flour an 8-inch springform pan.
2. Whisk together 1 cup of the flour, baking powder, and salt.
3. Beat the swerve sugar, butter, and vanilla with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating until blended after each addition. Gradually add the flour mixture, beating at low speed until just blended. Spread the batter evenly in the prepared pan.
4. Combine the blueberries, lemon zest, lemon juice, cinnamon, and the remaining 1 tablespoon flour; sprinkle the blueberry mixture evenly over the batter.
5. Bake until a wooden pick inserted in the center comes out clean, about 55 minutes. Cool in the pan about 10 minutes; run a thin knife around the edges of the cake. Remove the cake from the pan, and transfer to a platter. Dust the cake lightly with the powdered sugar. Serve warm or cool completely.
You’ll need an 8-inch springform pan for this recipe.