Ingredients
For the cake:
2½ cups cake flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
2 tbsp lemon zest
4 large eggs
1 tsp vanilla extract
¾ cup buttermilk
¼ cup fresh lemon juice
1½ cups fresh blueberries
1 tbsp flour (for tossing blueberries)
For the frosting:
8 oz brick-style cream cheese, cold
½ cup unsalted butter, room temperature
3½ cups powdered sugar, sifted
1 tbsp fresh lemon juice
Instructions
1. Preheat oven to 350°F (180°C). Grease and line a 9×13-inch or two 8-inch round pans.
2. Sift together cake flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, whisk buttermilk with lemon juice. Set aside.
4. Cream butter, sugar, and lemon zest until light and fluffy.
5. Add eggs one at a time, mixing well, then stir in vanilla.
6. Alternate adding the dry ingredients and lemon-buttermilk mixture, mixing just until combined.
7. Toss blueberries with 1 tbsp flour, then gently fold into the batter.
8. Pour batter into pans and bake for 30–35 minutes (round) or 35–40 minutes (sheet).
9. Cool completely before frosting.
10. Beat cream cheese and butter until smooth.
11. Gradually add sifted powdered sugar and lemon juice until creamy.
12. Frost cake, decorate as desired, and chill briefly before slicing.
Notes
Use cake flour for the lightest texture.
Room temperature eggs and butter create the smoothest batter.
Tossing blueberries in flour helps prevent them from sinking.
Chill frosted cake for clean slicing.
Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg