Lemon Blueberry Cake
A delightful dessert combining zesty lemons and sweet blueberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, then stir in lemon zest and juice.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk until just combined.
- Gently fold in the blueberries.
Baking
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes before transferring to a wire rack.
Frosting
- For the frosting, beat the cream cheese until smooth, then add powdered sugar, heavy cream, and vanilla extract until creamy.
- Frost the cooled cakes and enjoy your lemon blueberry cake!
Notes
Make sure the butter and eggs are at room temperature for better blending. Use fresh blueberries for the best flavor; if you use frozen ones, do not thaw them before adding. Don't overmix the batter, as this can make the cake dense. Check the cake for doneness by inserting a toothpick; it should come out clean.