LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING
A delightful lemon blueberry cake topped with a tangy whipped lemon cream frosting. This cake is perfect for any occasion and is sure to impress!
Ingredients
Cake
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest (about 2 lemons)
- 0.25 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1.5 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (to toss blueberries)
Frosting
- 1.5 cups heavy whipping cream
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Add dry ingredients in three additions, alternating with buttermilk. Mix just until combined.
- Toss blueberries with 1 tbsp flour and gently fold into the batter.
- Divide batter between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- In a chilled bowl, beat the heavy cream, powdered sugar, lemon juice, zest, and vanilla on medium-high until stiff peaks form (don’t over-whip).
- Use immediately to frost the cooled cakes.
Notes
For best results, use room temperature ingredients. This helps the batter emulsify properly, resulting in a more tender cake.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Sodium: 200mg