Description
A delightful dessert bursting with lemon and blueberry flavors, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- Zest of 2 large lemons
- ¼ cup fresh lemon juice
- 1 ½ cups fresh blueberries, tossed with 1 tablespoon 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 granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the flour-tossed blueberries.
- Divide the batter among the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then invert them onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth, then gradually add powdered sugar, lemon zest, lemon juice, and a pinch of salt.
- Once the cakes are completely cooled, frost and decorate as desired.
Notes
For a different flavor, try adding poppy seeds or using a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American