Ingredients
Scale
- 3 cups cake flour (360 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk (180 ml), room temperature
- 1/3 cup lemon juice (80 ml), freshly squeezed
- 1 cup unsalted butter (226 g), softened
- 1 3/4 cups granulated sugar (350 g)
- 2 tbsp lemon zest
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 2 cups fresh blueberries
- 2 tsp flour for tossing blueberries
Cream Cheese Frosting: 1/2 cup butter (112 g), 8 oz cream cheese (226 g), 1 tsp lemon juice, 3-4 cups powdered sugar, 1 tbsp whipping cream as needed
Instructions
- Preheat oven to 350°F. Grease and flour 9×13 pan or layer pans lined with parchment.
- Sift flour, baking powder, baking soda, and salt. Set aside.
- Whisk buttermilk and lemon juice; set aside.
- Beat butter, sugar, lemon zest until fluffy. Add vanilla and eggs one at a time, scraping bowl after each.
- Alternate mixing in flour mixture and milk mixture in thirds. Do not overmix.
- Toss blueberries with flour and fold gently into batter.
- Pour batter into pans and bake 30-35 min for 9×13, 25-30 min for layers. Check doneness with toothpick and touch.
- Cool cakes completely.
- For frosting, beat butter and cream cheese, add lemon juice and powdered sugar gradually, adjust thickness with cream.
- Frost cooled cakes and optionally decorate with blueberries and lemon slices.
Notes
- Use cake flour or substitute with AP flour and cornstarch.
- Ingredients should be at room temperature.
- Use fresh blueberries to prevent sinking and color bleed.
- Store unfrosted at room temp overnight or in fridge; frost day of serving. Leftovers refrigerated up to 4 days.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American