Tangy sweet summer cake (Print Version)
# Ingredients:
→ Lemon Blueberry Cake
01 -
2 1/4 cups cake flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
3/4 cup unsalted butter, softened to room temperature
05 -
1 1/2 cups granulated sugar
06 -
2 tablespoons lemon zest
07 -
2 teaspoons vanilla extract
08 -
3 large eggs
09 -
1/4 cup freshly squeezed lemon juice
10 -
2/3 cup buttermilk
11 -
1 1/2 cups blueberries, fresh or frozen
12 -
2 teaspoons cake flour (for coating blueberries)
→ Cream Cheese Frosting
13 -
1/2 cup unsalted butter, softened
14 -
8 oz brick-style cream cheese
15 -
1 teaspoon lemon juice
16 -
3 - 3.5 cups powdered sugar
17 -
1 tablespoon cream, as needed
# Instructions:
01 -
Preheat your oven to 350F. Grab a 9x13 inch cake pan and grease it well, then dust with flour to prevent sticking.
02 -
In a medium bowl, sift together the cake flour, baking powder and salt. Sifting makes the cake extra light and fluffy.
03 -
In a large bowl, beat the butter, sugar and lemon zest until it's light and fluffy - this should take about 2-3 minutes and will give your cake a good structure.
04 -
Mix in the vanilla, then add the eggs one at a time, beating well after each one. This prevents the batter from curdling.
05 -
In a measuring cup, whisk together the fresh lemon juice and buttermilk. The acid in both will make your cake super tender.
06 -
With the mixer on low, add about 1/3 of the flour mixture, then 1/3 of the milk mixture. Continue alternating until just combined, scraping down the bowl as needed.
07 -
Toss the blueberries with 2 teaspoons of flour (this helps them not sink), then gently fold them into the batter with a spatula.
08 -
Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
09 -
Beat the butter until soft, then mix in the cream cheese. Add the lemon juice and gradually mix in the powdered sugar. Beat in a tablespoon of cream, adding more sugar or cream until you reach the perfect spreading consistency.
10 -
Spread the frosting over the completely cooled cake. If you want, top with fresh blueberries and lemon slices for a pretty presentation.
# Notes:
01 -
If you don't have cake flour, you can make your own by measuring 2 1/4 cups all-purpose flour, removing 1/3 cup, and replacing it with 1/3 cup cornstarch. Sift together 4 times.
02 -
Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
03 -
This cake can be made a day ahead - the flavors actually develop more overnight!