Description
A delightful lemon blueberry cake, perfect for any occasion with a zesty flavor and sweet blueberries.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 ½ cups fresh blueberries, tossed with 1 tbsp flour
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla, lemon zest, and lemon juice.
- Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, starting and finishing with the dry mix. Mix until just combined.
- Gently fold in the flour-tossed blueberries.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a skewer comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add the sifted powdered sugar until smooth, then mix in the vanilla, lemon zest, lemon juice, and a pinch of salt.
- Frost the cooled cakes and decorate them as desired.
Notes
Room temperature ingredients help yield a fluffier cake. Consider adding a glaze made from powdered sugar and lemon juice for an extra citrus kick.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American