Berry desserts are one of my most satisfying favorites. They’re light, fresh, and usually very moist. Add lemon to that and I’m in love.
The pops of blueberry in this super moist cake make this the perfect treat for Spring! I’ve made many blueberry muffins and cakes. But this is the first time I’ve soaked the cake with lemon and WOW, what a difference! You will LOVE this cake. Let me know how it turns out in the comments!
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Lemon-Soaked Berry Cake
3 C Flour
2 tsp Baking Powder
1 1/2 tsp Salt
1 1/2 Sticks Unsalted Butter
2 C Sugar
4 Eggs
1 C Milk
2 1/2 C Blueberries
3/4 C Sugar
Preheat oven to 325 degrees. Butter and flour a 9×12 pan. Combine and whisk all of the dry ingredients in a medium bowl.
Cream the butter and 2 cups of the sugar (reserve the rest of the sugar for the topping – see below) with a mixer for 2-5 minutes. Make sure it is very, very fluffy! Add the eggs, one at a time, making sure to beat well after each addition. Add the lemon zest.
Mix in the dry ingredients and milk in three additions, beginning and ending with the dry ingredients. Toss the blueberries in a small amount of flour. Fold them into the mixture. Pour batter into prepared pan. Bake about 50 minutes or until golden brown and a toothpick comes out clean.
Meanwhile, heat the remaining 3/4 cup of sugar and lemon juice in a small saucepan just until the sugar is dissolved.
Pierce the top of the hot cake several times with a fork. Pour the hot mixture over the cake. Let it cool 30 min.
Dig in your Lemon Soaked Berry Cake and enjoy!
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looks wonderful