Lemon Blueberry Cake
Ingredients
The cake
-
1
cup
butter, softened to room temperature
-
1¾
cups
granulated sugar
-
1
tablespoon
fresh lemon zest
-
4
large
eggs, room temperature
-
2
teaspoons
vanilla extract
-
2½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
buttermilk
-
½
cup
fresh lemon juice
-
2
cups
fresh or frozen blueberries
-
2
tablespoons
all-purpose flour
The frosting
-
8
ounces
cream cheese, softened to room temperature
-
½
cup
butter, softened to room temperature
-
4½
cups
powdered sugar
-
1-2
teaspoons
fresh lemon zest
-
1
tablespoon
fresh lemon juice
Garnish
-
as needed
fresh lemon slices
-
as needed
fresh blueberries
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans.
- Cream the butter, sugar, and lemon zest until light and fluffy.
- Add the eggs and vanilla, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine the dry ingredients with the wet ingredients, then add the buttermilk and lemon juice, mixing until just combined.
- Toss the blueberries with flour and fold them into the batter.
- Divide the batter between the prepared pans and bake for 25-35 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for a few minutes before transferring to a cooling rack.
- For the frosting, whip the cream cheese and butter until fluffy, then add powdered sugar, lemon zest, and lemon juice.
- Frost the cooled cakes, stacking them and garnishing with blueberries and lemon slices.
Nutrition Facts (estimated)
Servings
15
Calories
550
Total fat
25g
Total carbohydrates
81g
Total protein
4g
Sodium
364mg
Cholesterol
66mg
You might also like