Category: Desserts - Cakes

Lemon Blueberry Cake     

Ingredients:
2 ¼ cups cake flour
2 tsp baking powder
½ tsp salt
¾ cup unsalted butter
1 ½ cups granulated sugar
2 Tbsp lemon zest
2 tsp vanilla extract
3 large eggs
¼ cup lemon juice, freshly squeezed
⅔ cup buttermilk
1 ½ cups blueberries, fresh or frozen
2 tsp cake flour

Cream Cheese Frosting
½ cup unsalted butter, softened
8 oz cream cheese
1 tsp lemon juice
3 - 3.5 cups powdered sugar
1 Tbsp cream, as needed

Preparation:
Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.

In a medium bowl sift together the flour, baking powder and salt.

In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes). Add in the vanilla extract and beat in the eggs 1 at a time. In a liquid measuring cup whisk together the lemon juice and buttermilk.

With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture followed by about ⅓ of the milk mixture. Continue the process of alternating between the flour & milk until just combined, turning off the mixer and scraping down the sides of the bowl as necessary.

Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula.

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.

For the frosting, beat the butter until soft, then mix in the cream cheese. Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine. Beat in 1 tablespoon of whipping cream, and then mix in the rest of the powdered sugar as necessary, going little by little and adding more cream if needed.

Date added: 2024-03-27
Number of visits: 653