Dessertscookingclassy4.9
Lemon Blueberry Cake
This is one of our all time favorite cakes! It's boasting of bright fresh lemon flavor and brimming with lots of fresh juicy blueberries. Truly a delectable summertime treat!
👥 16 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 45 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- knife
📝 Preparation Steps
1
Make Lemon Blueberry Cake
2
Preheat oven to 350 degrees F. Butter 2 (9-inch) round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
3
Sift cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for ⏱️ 20 seconds. Toss blueberries with 1 Tbsp of this flour mixture in a bowl. Set flour mixture and coated blueberries aside.
(395g) cake flour, (scoop and level to measure)3 cupsbaking powder2 tsp(226g) unsalted butter, (brought to room temperature)1 cup(235ml) whole milk, (brought too room temperature)1 cup(480g) powdered sugar4 cups
4
In the bowl of an electric stand mixer, fitted with the paddle attachment whip together butter, granulated sugar and lemon zest on high speed until mixture is very pale and fluffy, about ⏱️ 3 minutes. Scrape down bowl.
(395g) cake flour, (scoop and level to measure)3 cups(226g) unsalted butter, (brought to room temperature)1 cuplemon zest (from about 3 lemons)2 Tbsp(235ml) whole milk, (brought too room temperature)1 cup(480g) powdered sugar4 cups
5
Mix eggs into butter mixture one a time, then stir in vanilla extract. Scrape down bowl.
(395g) cake flour, (scoop and level to measure)3 cups(226g) unsalted butter, (brought to room temperature)1 cuplarge eggs, (brought to room temperature)4(235ml) whole milk, (brought too room temperature)1 cup(480g) powdered sugar4 cupsvanilla extract1 tsp
6
In a 2-cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice.
(395g) cake flour, (scoop and level to measure)3 cupscups (350g) granulated sugar1 3/4(226g) unsalted butter, (brought to room temperature)1 cup(235ml) whole milk, (brought too room temperature)1 cupcup (80g) sour cream, (brought to room temperature)1/3cups (385g) fresh blueberries, (brought to room temperature, rinsed and dabbed nearly dry)2 1/2cup unsalted butter, (brought to room temperature)1/2(480g) powdered sugar4 cups
7
Add 1/3 of the flour mixture to the butter/egg mixture then mix just until combined. Add 1/2 of the milk mixture and mix just until combined. Repeat mixing in 1/3 the flour mixture then 1/2 of the milk mixture. Finish with the last 1/3 of the flour mixture.
8
Gently fold in blueberries.
9
Divide mixture evenly among prepared baking pans and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 to ⏱️ 35 minutes.
10
Cool in baking pans about ⏱️ 20 minutes. Run a knife around edges to ensure cakes are loosened then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
11
Store in an airtight container in refrigerator, bring to room temp before serving.
12
Make Cream Cheese Frosting
13
In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter and cream cheese until light and fluffy.
14
Add vanilla and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it in ⏱️ 5 minute intervals in freezer mixing between each until it's slightly thicker before frosting cake).
Nutrition Facts
calories
543 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
1 g
sugar Content
55 g
sodium Content
198 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
106 mg
carbohydrate Content
76 g
saturated Fat Content
15 g
unsaturated Fat Content
8 g
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