Description
A moist and vibrant cake with the perfect blend of tart lemons and sweet blueberries, topped with a rich cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups 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 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in fresh lemon juice and lemon zest.
- Mix all-purpose flour, baking powder, and salt in another bowl.
- Combine the dry ingredients with the wet mixture, alternating with buttermilk, until just combined.
- Fold in fresh blueberries gently.
- Divide the batter between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool in the pans for 10 minutes before transferring to wire racks.
- Prepare the frosting by beating cream cheese and butter until smooth, then adding powdered sugar and lemon juice.
- Assemble the cake by spreading frosting between layers and over the top.
Notes
Store leftover cake in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg