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
- 1/2 cup unsalted butter (for frosting)
- 8 oz brick-style cream cheese (for frosting)
- 1 teaspoon lemon juice (for frosting)
- 3 – 4 cups powdered sugar (for frosting)
- 1 tablespoon whipping cream (as needed for frosting)
- 3/4 cup unsalted butter (for additional frosting)
- 12 ounces 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 tablespoon whipping cream (as needed for additional frosting)
Instructions
- Preheat the oven to 350°F (180°C) and prepare your baking pan by greasing and flouring it.
- In one bowl, whisk together the dry ingredients: cake flour, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk and lemon juice until blended.
- In a large mixing bowl, cream together softened butter, sugar, and lemon zest until fluffy.
- Beat in the eggs one at a time followed by vanilla extract.
- Gradually mix in the dry ingredients alternately with the buttermilk mixture until just combined.
- Gently fold in blueberries coated with flour to prevent sinking.
- Pour batter into prepared pan(s) and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 38g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg