Serve Up a Slice of Summer Freshness
I don’t know what it is about blueberries and lemon, but this recipe really does take the CAKE!
Not only is this a fruit filled cake that would be a great edition to any table, this recipe can easily be made into smaller spring form pans..which I love to do!
There is something special about sharing home-baked goodies with others and a small spring form pan of blueberry lemon cake is sure to please anyone you know who could use a little TLC or even a Just Because I am Thinking Of You!
I also read where someone did a recipe and a half and used a bundt cake pan. Now that is creative!
That is the fun part of baking. Taking a recipe and adding your own little touch! In fact I think I have a tart pan I might bake this in and fill with whipped cream. Hello.. I think my oven Mixer is calling! So many recipes ~ so little time!
Or..just surprise your family with this. They will totally thank you for it!
This is what Natasha says about her recipe.
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee cake and it’s easy, easy, easy!!
GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.
Quick Tip: If you can’t find fresh blueberries, go ahead and use frozen ones thaw, drain, and pat dry. Do not add more than 16 oz blueberries or they weigh down the cake.
recipe and photo courtesy of Natasha at Natasha’s Kitchen