There’s something truly magical about the combination of lemon’s zesty brightness and blueberries’ sweet-tart burst. This Lemon Blueberry Fruitcake not only embodies these delightful flavors but also brings a sense of nostalgia and joy to your dining table. Perfect for family gatherings or festive occasions, this cake is sure to become a cherished recipe in your home. The refreshing lemon zest and plump dried blueberries make this cake a delightful treat, evoking cheerful memories of sunny kitchens and warm, laughter-filled afternoons.
Recipe Summary
- Prep Time:
- 20 minutes
- Cook Time:
- 45 minutes
- Total Time:
- 1 hour 5 minutes
- Servings:
- 8-10
- Skill Level:
- Intermediate
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1/2 cup milk
- 1 1/2 cups dried blueberries
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
- In a small bowl, combine the lemon juice and milk.
- Alternately add the flour mixture and the lemon juice mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the dried blueberries.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cool, dust with powdered sugar before serving.
Helpful Tips
- Ensure all ingredients are at room temperature for the best texture.
- If you don’t have dried blueberries, you can use fresh or frozen ones; just make sure to toss them in a bit of flour to prevent sinking.
- For a richer flavor, you can substitute half of the milk with Greek yogurt.
Storage Instructions
Store leftover Lemon Blueberry Fruitcake in an airtight container at room temperature for up to 3 days. For extended freshness, you can refrigerate it for up to a week or freeze it for up to 3 months.
Suggested Pairings
This delightful cake pairs wonderfully with a pitcher of freshly squeezed lemonade or a steaming cup of Earl Grey tea. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
We’d love to see your beautiful Lemon Blueberry Fruitcake creations! Don’t forget to share your photos on Instagram using #ZynahzRecipes or tag us @Zynahz. Your feedback means the world to us, so please leave your comments and experiences on our website. For more delicious recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy baking!
