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!
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
2 T Lemon Zest
1 C Milk
2 1/2 C Blueberries
3/4 C Sugar
4 T Lemon Juice
Preheat oven to 325. Butter and flour a 9×12 pan. Combine dry ingredients in a medium bowl.
Cream butter and 2 cups of sugar with mixer for 2-5 minutes. Make sure it is very fluffy! Add eggs one at a time, beating well after each addition. Add lemon zest.
Mix in dry ingredients and milk in three additions, beginning and ending with dry ingredients. Toss blueberries in a small amount of flour. Fold into mixture. Pour batter into prepared pan. Bake about 50 minutes or until lightly browned and toothpick comes out clean.
Meanwhile, heat remaining 3/4 cup of sugar and lemon juice in a small saucepan until sugar is dissolved.
Pierce top of hot cake several times with fork. Pour hot lemon mixture over cake. Let cool 30 min.