Description
A light and moist cake bursting with the flavors of lemon and blueberries, perfect for any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries (fresh or frozen)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350ยฐF (175ยฐC). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the lemon zest and vanilla.
- In another bowl, mix the flour and baking powder. Gradually add this to the creamed mixture alternately with the milk.
- Gently fold in the blueberries.
- Pour the batter into the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely.
- For the frosting, whip the heavy cream, powdered sugar, and lemon juice until stiff peaks form.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate with additional blueberries if desired.
Notes
Use room temp eggs and butter for a smooth mix. Toss frozen berries in a little flour to prevent them from sinking. Wrap sliced cake tightly in plastic to maintain moisture.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg