Description
A delightful and vibrant lemon blueberry layer cake perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
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Notes
- Ensure the blueberries are evenly distributed in the batter.
- For added flavor, consider adding a lemon glaze on top.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg