Description
A delightful cake featuring the bright flavors of fresh lemons and sweet blueberries, perfect for any occasion.
Ingredients
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml, room temperature)
- 1/3 cup lemon juice (80 ml, freshly squeezed)
- 1 cup unsalted butter (226 grams, softened to room temperature)
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups fresh blueberries
- 2 teaspoons cake flour (or all-purpose flour) for tossing the blueberries
- 1/2 cup unsalted butter (112 grams, softened) for frosting
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed) for frosting
- 3 – 4 cups powdered sugar (330-440 grams, sifted)
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams, softened) for additional frosting
- 12 ounces brick-style cream cheese (340 grams, full fat)
- 1 1/2 teaspoons lemon juice (freshly squeezed) for additional frosting
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams, sifted, as needed)
- 1-2 tablespoons whipping cream (as needed for consistency)
Instructions
- Preheat your oven to 350°F (180°C) and grease a 9×13 inch cake pan.
- Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Combine the buttermilk and lemon juice in a separate bowl and set aside.
- Beat together the softened butter, granulated sugar, and lemon zest in a large mixing bowl until fluffy, about 2-3 minutes.
- Add in the vanilla extract, then incorporate the eggs one at a time, scraping down the sides of the bowl as needed.
- Gradually mix in about a third of the flour mixture, followed by half of the milk mixture. Repeat until all ingredients are combined.
- Toss the blueberries with the 2 teaspoons of flour and gently fold them into the batter.
- Pour the batter into the prepared pan(s) and bake for 30-35 minutes (25-30 minutes for layers) until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pan before removing.
- Beat together the 1/2 cup softened butter and the 8 oz cream cheese until smooth for frosting.
- Add lemon juice and gradually mix in powdered sugar to your desired consistency.
- Spread frosting between layers and on top of the cooled cake.
Notes
For best results, use room temperature ingredients and fresh blueberries. Adjust frosting thickness with powdered sugar and whipping cream as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American