Lemon Blueberry Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 large lemons, for juice and zest
02 -
2 cups of granulated sugar
03 -
4 eggs, brought to room temperature
04 -
2 teaspoons of pure vanilla extract
05 -
1½ cups of whole milk, kept at room temp
06 -
3 cups of regular all-purpose flour
07 -
2 teaspoons of baking powder
08 -
1½ teaspoons of kosher salt
09 -
2 sticks (8 ounces) unsalted butter, softened
10 -
2 cups (around 10 ounces) of fresh or frozen blueberries
→ Frosting
11 -
1 teaspoon of vanilla extract
12 -
2 sticks (8 ounces) unsalted butter
13 -
¼ teaspoon kosher salt
14 -
¼ cup of fresh lemon juice
15 -
1 pound (4 cups) sifted powdered sugar
# Instructions:
01 -
Preheat your oven to 350°F. Line two 9-inch round pans with parchment paper and spray with non-stick cooking spray. Allow the butter, eggs, and milk to sit out until they’re room temp.
02 -
In a medium bowl, combine the flour and baking powder. In another container, mix milk with vanilla extract.
03 -
Use the lemon zest to flavor the sugar by blending them together. Beat sugar with butter and salt until it’s fluffy. Add eggs one by one. Rotate between adding the flour combo and the milk mixture.
04 -
Pour plain batter into the bottom of each pan. Gently mix blueberries into the rest of the batter and add that on top. Sprinkle with the rest of the blueberries. Bake for 35 to 42 minutes.
05 -
Whip butter and salt together until it looks airy. Slowly mix in powdered sugar, followed by lemon juice and vanilla extract. Blend until it’s creamy and light.
06 -
Trim the tops of the cakes if they aren’t flat. Spread 1 cup of frosting between the layers. Cover the top and sides with the remaining frosting.
# Notes:
01 -
Room temperature ingredients mix better
02 -
You can use either frozen or fresh blueberries