LEMON BLUEBERRY CAKE RECIPE

by sweet and savory meals

Dish Info

SERVINGS

12

Calories

775

HOURS

2

Lemon Blueberry Cake is a simple layer cake recipe made with fresh lemon juice, lemon zest, and lots of sweet blueberries. Moist and tender, each bite is filled with citrus flavor and juicy blueberries. Topped with a homemade cream cheese frosting and more fresh berries for the perfect finish.

Step 1

Start by beating the butter on high until it is creamy. After that, mix in the granulated sugar and beat it on medium-high until it is mixed up, for about two or three minutes.

Step 2

Next, add the vanilla and eggs and beat on medium until everything is combined, this should take about two minutes. Always scrape the sides and bottom of a bowl with a spatula.

Step 3

Whisk the flour, baking powder, and salt. Combine the dry ingredients with the wet and beat on low for five seconds before adding the lemon juice, zest, and buttermilk until fully combined.

Step 4

Carefully fold the blueberries into the batter. It should be very thick, so the berries do not sink to the bottom. Finally, spoon the batter evenly into the three cake pans and bake for 21 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Step 5

After cooling the cake layers, use a serrated knife, to cut the tops off to make them flat.  Finally, put one layer on your cake stand and frost the top. Afterward, put the next layer on and coat the top again. Then, add the third layer and frost the top and sides.

Step 6

Finally, add lemons slices and fresh blueberries on top of the cake as garnish and chill for 8 hours before serving.

by sweet and savory meals

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