Personally I’m not a big cake eater, but I absolutely love making them! When I saw this recipe and the pictures of this lemon blueberry layer cake it just looked so moist and delicious I needed to try it.
Blueberries are a favorite fruit of mine and combining blueberries and fresh lemon just sounds so good. Using fresh lemons and buttermilk in the cake make it so moist and give the cake such a great flavor. The cream cheese frosting is also one of the best I’ve ever tasted and gives the cake just the right amount of sweetness. So if you have a party coming up or just want a really nice dessert for after dinner, give this cake a try, you will love it!
Here’s what you need:
1 cup unsalted butter, softened to room temperature
1 and 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, at room temperature
1 Tablespoon vanilla extract
3 cups sifted all-purpose flour, (spoon & leveled)2
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk3
zest + juice of 3 medium lemons4
1 and 1/2 cups blueberries, fresh or frozen (do not thaw)
1 Tablespoon all-purpose flour
For Cream Cheese Frosting
8 ounces full-fat brick style cream cheese, softened to room temperature5
1/2 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1 – 2 Tablespoons heavy cream
1 teaspoon vanilla extract
This fantastic recipe is coming to you today thanks to sallysbakingaddiction.com. Fresh fruit is the LAST thing you would ever think about when you think about cake. It’s time to change that! If you think this sounds good to you, then be sure to head on over to Sally’s Baking Addiction now for the full instructions. Enjoy!
back when bunt cakes were popular, they had a lemon blueberry mix for a cake my mom made all the time, we loved it