Lemon Lush Cake with Floating Blueberries

This lemon lush cake with floating blueberries is pretty to serve and tastes so decadent yet, simple to prepare. Enjoy every lemony bite!

Today I’m sharing with all of you another recipe that is from my dear and talented friend Regina.

If you have been on my blog before, than you know there are so many of Regina’s delicious recipes to see. Both sweet and savory.

You can go to the search bar, upper right and just put in Regina. A bunch of recipes will pop up.

Down below, I will share with you a few of my favorites that Regina shared on the blog.

Now, getting back to this amazing recipe. Regina came across this moist and delicious cake recipe that was delicious on it’s own and then turned it into a delectable lemony lush cake with lots of bursting blueberries.

 This recipe is the original. But, it can easily be doubled for a larger crowd.  If you are going to double the recipe, you will use an 9 X 13 rectangle baking dish.  For the recipe below, you will use a square baking dish.

I like using a glass baking dish for two reasons. First, you can see the recipe and serve right from the baking dish. Second, I find glass baking dishes clean up much easier than a aluminum pan or even a stainless steel pan. But, that’s just my preference. These two happen to be the square and rectangle baking dishes I use for cakes, brownies, and so much more.

Lemon Lush Cake with Floating Blueberries

Yields: 9 servings

At A Glance The Ingredients For This Lemony Cake

Here are the simple ingredients:

• 3/4 cup all purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon kosher or sea salt
• 1 stick unsalted butter, softened to room temperature
• 1 tablespoon lemon zest
• juice of one lemon
• 2 large eggs
• 1/2 teaspoon vanilla extract or lemon extract
• 1 cup fresh blueberries
• 1 tablespoon all purpose flour
• powdered sugar for dusting on top of cake

This Cake Recipe Is An Easy-Peasy One…

Here are the simple directions:

1. Preheat oven to 350 degrees, spray an 8 in square baking pan with cooking spray with our without flour in the spray, set aside.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. In a glass measuring cup or small mixing bowl, combine the egg, lemon juice, zest, and vanilla extract. Pour that into the large mixing bowl along with the softened butter. Mix well. Make sure you get all the dry mix incorporated. Try not to over mix.
4. Toss the 1 tablespoon of flour with the blueberries and toss gently into batter. Fold in very carefully.
5. Pour batter into prepared baking pan. Bake for about 22-25 minutes. Should slightly bounce back when lightly touched on top and toothpick should come out mostly clean.
6. Let cool at least 20 to 30 minutes. Sprinkle with powdered sugar. Cut into pieces.

Recipe note: Can be stored in fridge up to 4 days. You may want to let sit out on counter for a few minutes before eating but tastes really good cold too.

Here are a few more of Regina’s fabulous recipes…

Best Crumb Cake Recipe

Home – Ec Ramen Soup

Simple Snowball Cookies

Thanks for stopping by! I hope you enjoyed the recipes posted today. Be sure to hop on over again soon, there are so many more recipes to see both sweet amid savory, new ones too.

You can pin on Pinterest to save any of your favorites for later on.

Bye for now…

Highlighted links for products are ones that I used for this recipe. They are only suggestions