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Zesty Lemon Blueberry Cake

Deliciously Moist Zesty Lemon Blueberry Cake for Every Occasion

This Zesty Lemon Blueberry Cake combines vibrant citrus flavors with sweet blueberries, making it a perfect dessert for spring gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-purpose flour measuring correctly is key for best results
  • 2 teaspoons Baking powder helps create a delightful rise
  • 0.5 teaspoons Baking soda helps create a delightful rise
  • 0.5 teaspoons Salt enhances the flavor
  • 0.75 cups Unsalted butter at room temperature for easy creaming
  • 1.5 cups Granulated sugar sweetens the cake
  • 3 large Eggs room temperature helps with emulsion
  • 2 teaspoons Vanilla extract adds depth to the flavor
  • 1 cup Buttermilk provides extra moisture and acidity
  • 0.25 cups Lemon juice essential for a vibrant flavor
  • 2 tablespoons Lemon zest essential for a vibrant flavor
  • 1.5 cups Fresh blueberries toss with flour to prevent sinking
For the Lemon Cream Cheese Frosting
  • 8 oz Cream cheese full-fat is best for a rich taste
  • 0.5 cups Unsalted butter at room temperature for smooth mixing
  • 4 cups Powdered sugar sift it for a lovely texture
  • 1 teaspoon Vanilla extract enhances flavor
  • 2 tablespoons Lemon juice amplifies lemon flavor
  • 1 unit Lemon zest for refreshing zing

Equipment

  • electric mixer
  • 9-inch round cake pans
  • mixing bowls
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the butter and sugar until light and fluffy in a large mixing bowl.
  4. Add eggs one at a time, mixing well after each, then stir in vanilla, lemon juice, and zest.
  5. Gradually mix in the flour mixture and buttermilk, alternating and starting with flour.
  6. Toss blueberries with flour, then gently fold them into the batter.
  7. Pour the batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes before inverting onto a wire rack to cool completely.
  9. Beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, lemon juice, and zest.
  10. Frost one layer, stack the second layer, and frost the top and sides of the cake.
  11. Garnish with fresh blueberries and lemon curls before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Room temperature ingredients ensure better emulsification. Avoid overmixing the batter to maintain texture. Test for doneness with a toothpick and cool cakes properly before frosting.

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