Lemon Blueberry Cake + Muffins Recipe

Makes 1 small 6-inch cake + 6 muffins

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Ingredients

Dry:

• 1 ½ cups all-purpose flour (plus 1 tsp for blueberries)
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup granulated sugar
• Zest of 1 lemon (about 1 tbsp)

Wet:

• ¼ cup unsalted butter, melted
• 1 large egg
• ¾ cup milk (whole or 2%)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Add-Ins:

• ¾ cup frozen blueberries (do not thaw)

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Instructions

1. Preheat and Prep – Preheat oven to 375°F (190°C). Grease a 6-inch cake pan and line or grease the muffin tin.
2. Mix Dry – Whisk together flour, baking powder, salt, sugar, and lemon zest.
3. Mix Wet – In another bowl, whisk melted butter, egg, milk, lemon juice, and vanilla.
4. Combine – Mix wet into dry until just combined (don’t overmix).
5. Add Blueberries – Toss blueberries with 1 tsp flour; fold into the batter.
6. Fill Pans – Fill muffin cups about ¾ full; pour remaining batter into cake pan.
7. Bake – Bake muffins for 18–22 min (until toothpick comes out clean); bake cake for 28–32 min.
8. Cool – Let muffins cool for 5 min; let cake cool in the pan for 10 min.

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Optional Toppings

• Dust with powdered sugar.
• Mix 2 tbsp sugar + 1 tbsp lemon juice; brush over warm cake/muffins.
• Sprinkle sugar on muffins before baking for a crisp top.