Description
A delightful treat combining the zesty flavor of lemon with sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 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
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups blueberries (freshly recommended)
- 2 teaspoons cake flour (or all-purpose flour)
- 1/2 cup unsalted butter (112 grams), softened
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 – 4 cups powdered sugar (330–440 grams), sifted
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams), softened
- 12 ounces brick-style cream cheese (340 grams), full fat
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
- 1–2 tablespoons whipping cream (as needed)
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a separate bowl and whisk together.
- Beat together the softened unsalted butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.
- Add in the vanilla extract and beat in the eggs one at a time, scraping down the sides after each addition.
- Add one-third of the flour mixture to the butter mixture, then mix in half of the buttermilk and lemon juice mixture. Repeat this process until everything is combined.
- Toss the blueberries with 2 teaspoons of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared cake pan(s) and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pan before removing.
- Cream together 1/2 cup of softened butter and 8 oz of cream cheese until smooth. Add lemon juice and mix.
- Gradually add sifted powdered sugar, mixing until smooth and creamy. Adjust with whipping cream as needed.
- For the layer cake, repeat with the remaining butter and cream cheese, adding lemon juice and powdered sugar until you reach desired consistency.
Notes
For optimal freshness, allow the cake to cool before frosting. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg