Description
A delightful cake that perfectly balances sweet and tart flavors with a moist, fluffy texture, featuring fresh blueberries and a creamy layer of frosting.
Ingredients
Scale
- 3 cups (360 grams) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180 ml) buttermilk
- 1/3 cup (80 ml) lemon juice (freshly squeezed)
- 1 cup (226 grams) unsalted butter (softened to room temperature)
- 1 3/4 cups (350 grams) granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups fresh blueberries
- 2 teaspoons cake flour (for blueberries)
- 1/2 cup (112 grams) unsalted butter (for frosting, softened)
- 8 oz (226 grams) cream cheese (brick-style)
- 1 teaspoon lemon juice (for frosting, freshly squeezed)
- 3 – 4 cups (330–440 grams) powdered sugar (sifted)
- 1 tablespoon whipping cream (as needed)
- 3/4 cup (168 grams) unsalted butter (for frosting, softened)
- 12 oz (340 grams) cream cheese (for frosting, full fat)
- 1 1/2 teaspoons lemon juice (for frosting, freshly squeezed)
- 4 1/2 – 5 1/2 cups (495 – 605 grams) powdered sugar (for frosting, sifted)
- 1–2 tablespoons whipping cream (for frosting, as needed)
Instructions
- Preheat the oven to 350°F (180°C) degrees. Grease and flour a 9×13 inch cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a separate bowl. Whisk with a fork and set aside.
- In a large bowl, beat together the butter, sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add the vanilla extract and beat in the eggs, one at a time. Scrape down the sides of the bowl after each addition.
- With the mixer on low speed, beat in about 1/3 of the flour mixture into the butter mixture, followed by 1/2 of the milk and lemon juice mixture. Repeat with the remaining flour and milk mixtures, ending with the flour.
- Toss the blueberries with the 2 teaspoons of flour before gently folding them into the batter with a spatula.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Once baked, cool the cakes in the pan.
- To prepare the cream cheese frosting, follow the same process regardless of whether you’re making a 9×13 inch cake or layers.
- Decorate as desired and enjoy!
Notes
For best results, use room temperature ingredients and be careful not to overmix the batter. Store in the fridge for 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg