Lemon Blueberry Cake
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5.0
804 reviews
Excellent
Lemon Blueberry Cake
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This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing. Recipe includes a how-to video!
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Ingredients
- 3 3 cups all-purpose flour
- 1 ½ 1 ½ cups granulated sugar
- 1 1 Tablespoon cornstarch
- 2 2 teaspoons baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon table salt
- ½ ½ cup unsalted butter softened and cut into 8 pieces
- ½ ½ cup canola, vegetable, or avocado oil
- ¾ ¾ cup buttermilk
- 2 2 Tablespoons lemon zest zest lemons before squeezing
- ¼ ¼ cup lemon juice fresh-squeezed preferred
- 4 4 large eggs room temperature preferred
- ½ ½ teaspoon vanilla extract
- 2 ½ 2 ½ cups blueberries see note (12 oz)
- 1 1 batch lemon frosting or preferred frosting
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Instructions
- Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
- While mixing on low-speed, slowly drizzle in oil.
- In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
- With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
- Use a spatula to stir in blueberries.
- Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
- Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).
Equipments used:
Notes
- I prefer to use fresh blueberries but in a pinch frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use "wild" blueberries, they may streak your batter purple.
- Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there).
Nutrition Information
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Serving
1serving
Calories
331kcal
(17%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
234mg
(10%)
Potassium
108mg
(3%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
358IU
(7%)
Vitamin C
6mg
(7%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 331kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 234mg | 10% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
804 reviews
Excellent
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