Ingredients
Scale
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup lemon juice
- 1 cup unsalted butter
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups blueberries (fresh)
- 1/2 cup unsalted butter (for frosting)
- 8 oz brick-style cream cheese
- 1 teaspoon lemon juice (for frosting)
- 3 – 4 cups powdered sugar (for frosting)
- 3/4 cup unsalted butter (for additional frosting)
- 12 oz brick-style cream cheese (for additional frosting)
- 1 1/2 teaspoons lemon juice (for additional frosting)
- 4 1/2 – 5 1/2 cups powdered sugar (for additional frosting)
- 1–2 tablespoons whipping cream (as needed)
Instructions
- Preheat the oven to 350°F (180°C) and prepare your cake pan by greasing and flouring it.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine buttermilk and lemon juice in another bowl, whisking until blended.
- In a large mixing bowl, beat softened butter, sugar, and lemon zest until fluffy. Add eggs one at a time, mixing well.
- Gradually incorporate the dry ingredients and buttermilk mixture alternately into the butter mixture without overmixing.
- Toss blueberries in flour to prevent sinking and gently fold them into the batter.
- Pour the batter into your prepared pan and bake for about 30-35 minutes or until a toothpick comes out clean.
- Allow cooling before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg