Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or three 6-inch pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the flour-tossed blueberries. Be careful not to overmix.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat softened cream cheese and butter until smooth and creamy.
- Gradually add sifted powdered sugar, beating until smooth. Stir in vanilla extract, lemon zest, lemon juice, and salt.
- Once cakes are completely cool, frost and decorate as desired. Garnish with fresh blueberries and lemon slices.
Nutrition
Notes
Blueberry Tossing: I always toss my blueberries in a tablespoon of flour before folding them into the batter.
This simple step keeps them from sinking to the bottom of the pan, so every slice gets those beautiful bursts of fruit.
Buttermilk Substitute: If you don't have buttermilk on hand, I've had great success making my own.
Just stir a tablespoon of lemon juice or white vinegar into a cup of whole milk and let it sit for five minutes until it thickens slightly.
Make Ahead Frosting: This lemon cream cheese frosting can be made up to three days in advance.
I store it in an airtight container in the fridge, then let it come to room temperature and give it a quick stir before frosting the cake.
Room Temperature Ingredients: I cannot stress this enough.
Make sure your butter, eggs, and cream cheese are all at room temperature before you start.
Cold ingredients can make the batter lumpy and the frosting grainy, and I learned this the hard way.
Pan Size Flexibility: I often use three 6-inch pans for taller layers, but you can also bake this in a 9x13 inch sheet pan.
Just adjust the baking time to about 35 to 40 minutes and keep an eye on it.
Storage for Leftovers: This cake stays moist in the refrigerator for up to four days.
I cover it loosely with plastic wrap or keep it in a cake carrier, and I always let it sit at room temperature for about 15 minutes before serving to bring back the full flavor.
Freezing the Cake Layers: For a stress-free dessert, I bake the cake layers up to a month ahead, wrap them tightly in plastic wrap and then foil, and freeze them.
I thaw them overnight in the fridge before frosting, and no one ever knows they weren't made that day.
