Description
This Lemon Blueberry Buttermilk Cake is a fresh, zesty treat that combines the tang of lemons with the sweetness of blueberries, all topped with smooth cream cheese frosting. A delightful dessert for any occasion, this cake’s fluffy texture and burst of flavors make it the perfect summer indulgence.
Ingredients
- Cake flour
- Buttermilk
- Blueberries (fresh or frozen)
- Lemon zest
- Lemon juice
- Lemon extract
- Unsalted butter (softened)
- Eggs
- Sugar
- Baking powder
- Baking soda
- Salt
- Vegetable oil
Instructions
- Preheat the oven to 335ºF (168ºC). Grease three 6-inch cake pans or use preferred pan release method.
- In one bowl, combine buttermilk and vegetable oil.
- In another bowl, mix eggs, lemon zest, lemon juice, and lemon extract; whisk lightly.
- In a stand mixer bowl, combine cake flour, sugar, baking powder, baking soda, and salt.
- Add softened butter chunks gradually to dry ingredients; mix on low speed until mixture resembles coarse sand.
- Add buttermilk-oil mixture to dry ingredients; mix on medium speed for 2 minutes.
- Gradually add egg mixture in three parts, mixing thoroughly between each addition.
- Wash and dry blueberries; toss in a small amount of flour to prevent sinking; gently fold into batter.
- Pour batter into prepared pans; bake 35-40 minutes or until toothpick inserted comes out clean.
- Cool cakes on wire rack; once cool enough, wrap in plastic wrap and freeze for 60 minutes before frosting.
Notes
Use room temperature ingredients for best results. Avoid overmixing batter to keep cake light. Freeze layers before frosting to prevent crumbs. Frozen blueberries can be used without thawing; coat with flour to avoid sinking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg