Description
Moist lemon cake filled with fresh blueberries and finished with a light lemon cream cheese frosting.
Ingredients
Scale
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup fresh lemon juice
- 1 cup unsalted butter
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 2 teaspoons flour
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1 teaspoon lemon juice
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream
Instructions
- Preheat oven to 350°F and grease baking pan
- Whisk together flour, baking powder, baking soda, and salt
- Combine buttermilk and lemon juice
- Beat butter, sugar, and lemon zest until fluffy
- Add vanilla and eggs one at a time
- Alternate adding dry ingredients and milk mixture
- Fold blueberries gently into batter
- Bake until toothpick comes out clean
- Cool completely before frosting
Notes
- Use room temperature ingredients
- Do not overmix the batter
- Fresh blueberries work best
- Cool cake fully before frosting
- Prep Time: 35 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34
- Sodium: 260
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
- Cholesterol: 95