Buttery Lemon Blueberry Cake

Buttery Lemon Blueberry Cake

This blueberry cake recipe was inspired by pound cake. Thanks to melted butter, eggs and heavy cream, the texture is tight-knit, moist and very tender. We make this in a square baking pan, but a tall (at least 2 inches) round 8-inch or 9-inch cake pan will also work.

To minimize all the blueberries sinking to the bottom of the cake (some will anyway), we add plain batter without any blueberries added to the bottom of the baking pan first. Then we combine the blueberries with the remaining batter and spread on top of the first blueberry-free layer.

Makes one (8-inch-by-8-inch) cake, about 9 servings

You Will Need


Adam and Joanne's Tips

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NUTRITION PER SERVING: Serving Size 1 slice / Calories 337 / Protein 5 g / Carbohydrate 46 g / Dietary Fiber 2 g / Total Sugars 30 g / Total Fat 15 g / Saturated Fat 9 g / Cholesterol 101 mg / Sodium 162 mg
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/36635/blueberry-cake-recipe/