Spend with Pennies · by Holly Nilsson★ 4.8 (39)
Lemon Blueberry Cake
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 6%
CARBS 25G56% OF CAL
2G FIBER8G OTHER16G TOTAL SUGAR
FAT 8G40% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, zesty lemon cake bursting with blueberries and topped with whipped cream. Fresh, light, and perfect for celebrations or gatherings.
dessertamericanbaked good🔥 oven🥧 baking dishvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2 lemons (divided use)
- ¾ cup butter (softened)
- 1¾ cups granulated sugar (divided)
- 3 eggs (room temperature)
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 cups fresh blueberries
- 2 cups whipped cream (or whipped topping)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 6%
CARBS 25G56% OF CAL
2G FIBER8G OTHER16G TOTAL SUGAR
FAT 8G40% OF CAL
4G 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
- 20m
- Cook
- 30m
- Sodium
- 100mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 29mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.