Description
A light and fluffy lemon blueberry cake layered with fresh blueberries and topped with a tangy whipped lemon cream frosting—perfect for spring and summer occasions.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (tossed in 1 tbsp flour)
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 tbsp lemon zest (for frosting)
- 2 tbsp lemon juice (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with flour. Mix until just combined.
- Gently fold in the blueberries coated in flour.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat heavy cream with powdered sugar, lemon zest, lemon juice, and vanilla until stiff peaks form.
- Frost the cooled cakes with the whipped lemon cream. Garnish with additional blueberries and lemon zest if desired.
Notes
- Ensure blueberries are coated in flour to prevent them from sinking.
- Cakes must be fully cooled before frosting to prevent melting.
- Store in the refrigerator if not serving immediately.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg