Simply Scratch · by Laurie McNamara★ 5.0 (1)
Lemon Blueberry Cake
NUTRITION · PER SERVING90M COOK
CAL 17%·PRO 10%
CARBS 58G70% OF CAL
1G FIBER15G OTHER41G TOTAL SUGAR
FAT 10G26% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist lemon loaf cake studded with juicy blueberries and drizzled with sweet tangy buttermilk icing. Bright and refreshing dessert with citrus and berry flavors.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¼ cups unbleached all-purpose flour (plus 1 teaspoon for blueberries)
- 3/4 teaspoon fine salt (sea salt or Himalayan)
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest (from about 2 large lemons)
- 1/3 cup unsalted butter (melted and cooled)
- 2 large eggs
- 3 tablespoons lemon juice (freshly squeezed, strained of seeds and pulp)
- 1 teaspoon pure vanilla extract
- 1/2 cup milk (any kind will do)
- 6 ounces blueberries (rinsed and patted dry)
- 1 teaspoon unbleached all-purpose flour
- 1 cup powdered sugar (sifted)
- 2 tablespoons buttermilk
At a glance
PER SERVING · TIME 90M
CAL 17%·PRO 10%
CARBS 58G70% OF CAL
1G FIBER15G OTHER41G TOTAL SUGAR
FAT 10G26% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 239mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 53mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.