Imagine a slice of heaven that combines the bright, citrusy notes of lemon balm with the sweet burst of juicy blueberries in a moist, tender cake that melts in your mouth. This Lemon Balm Blueberry Cake is not just a dessert—it's a culinary experience that transforms simple ingredients into a spectacular treat that will have your family and friends begging for seconds. Whether you're looking to impress at a summer gathering or simply want to elevate your baking game, this recipe is your secret weapon to becoming the ultimate home baker.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 2 tablespoons fresh lemon balm, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well blended. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Mix in the lemon juice and chopped lemon balm until evenly distributed throughout the batter.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cooled, you can serve it as is or dust it with powdered sugar for an elegant finish. Enjoy your Lemon Balm Blueberry Cake!
Tips
- Keep your blueberries from sinking to the bottom by tossing them in a light dusting of flour before folding into the batter.
- Use fresh, high-quality lemon balm for the most vibrant flavor—the difference is remarkable!
- Don't overmix the batter; mix just until ingredients are combined to ensure a light, tender crumb.
- For extra moisture, you can substitute some of the milk with sour cream or Greek yogurt.
- Let the cake cool completely before serving to allow flavors to fully develop and the texture to set perfectly.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 75mg
