Blueberry Lemon Cake (Print Version)
# Ingredients:
→ Cake
01 -
1½ teaspoons kosher salt
02 -
4 large eggs, brought to room temp
03 -
2 teaspoons vanilla extract
04 -
2 cups regular sugar
05 -
1½ cups whole milk, warmed slightly
06 -
3 cups plain flour
07 -
2 sticks (8 oz) unsalted butter, softened
08 -
2 teaspoons baking powder
09 -
2 lemons, juiced and zested
10 -
2 cups fresh or frozen blueberries, about 10 oz
→ Frosting
11 -
¼ teaspoon kosher salt
12 -
¼ cup fresh lemon juice
13 -
1 teaspoon vanilla flavoring
14 -
4 cups (1 pound) powdered sugar, sifted
15 -
2 sticks (8 oz) softened butter
# Instructions:
01 -
Preheat your oven to 350°F. Grab two 9-inch cake pans, line them with parchment, and spray them well. Soft butter, eggs, and milk work best, so let those sit out to warm up.
02 -
Stir the flour and baking powder together in a medium bowl. In a separate dish, combine milk and vanilla.
03 -
Massage lemon zest into sugar using your fingers. Mix this sugar with butter and salt using a mixer until light. Add one egg at a time. Alternate between adding flour and milk mixtures while mixing.
04 -
Fill pans with plain batter first. Fold berries into what’s left of the batter and layer this on top of the plain. Scatter extra blueberries on top. Bake for about 35-42 minutes.
05 -
Whip the butter and salt until creamy. Slowly add the sifted powdered sugar while mixing. Pour in lemon juice and vanilla, then beat until the texture is fluffy.
06 -
Trim the cakes to level them, if needed. Spread 1 cup of frosting between the layers. Use the rest to cover the top and sides of the cake evenly.
# Notes:
01 -
Ingredients should be at room temperature for smoother mixing
02 -
Both frozen and fresh blueberries are fine to use