Lemon Blueberry Naked Cake
A delightful and easy-to-make Lemon Blueberry Naked Cake. This cake is bursting with fresh blueberries and a hint of lemon, perfect for any occasion.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened (1 1/2 sticks)
- 1 cup milk
- 2 large eggs
- 2 teaspoons lemon extract
- 1 cup fresh blueberries (plus more for garnish)
Frosting
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add butter and milk to the dry ingredients. Beat with an electric mixer until just combined.
- Add eggs and lemon extract. Beat for 2 minutes until light and fluffy.
- Gently fold in the blueberries.
- Pour batter evenly into the prepared cake 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.
- While cakes are cooling, prepare the frosting: In a large bowl, beat heavy cream with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla extract. Beat until stiff peaks form.
- To assemble the cake: Place one cake layer on a serving plate. Spread with a layer of frosting.
- Top with the second cake layer. Frost the top of the cake with the remaining frosting.
- Garnish with fresh blueberries.
- Serve immediately or chill for later.
Notes
For a richer flavor, use brown butter in the cake batter.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Sodium: 200mg