Lemon Blueberry Buttermilk Cake (Print Version)
Moist lemon cake with blueberries and cream cheese frosting. Tart, sweet, and utterly irresistible!
# Ingredients:
→ Lemon Blueberry Cake Ingredients
01 -
8 ounces buttermilk, slightly warmed
02 -
3 ounces vegetable oil
03 -
3 large eggs, slightly warmed
04 -
2 tablespoons lemon zest
05 -
2 tablespoons fresh lemon juice
06 -
2 teaspoons lemon extract
07 -
12 ounces cake flour
08 -
11 ounces granulated sugar
09 -
½ teaspoon salt
10 -
2 teaspoons baking powder
11 -
½ teaspoon baking soda
12 -
8 ounces unsalted butter, softened but not melted
13 -
2 tablespoons all-purpose flour for dusting blueberries
14 -
3 cups blueberries (use frozen if desired, but do not thaw)
→ Cream Cheese Frosting
15 -
16 ounces cream cheese, softened
16 -
8 ounces unsalted butter, softened but not melted
17 -
1 teaspoon lemon extract
18 -
½ teaspoon salt
19 -
32 ounces powdered sugar, sifted
# Instructions:
01 -
Heat your oven to 168º C (335º F). Prepare three 6"x 2" round cake pans or two 8"x 2" pans with cake release or your preferred pan coating.
02 -
Divide your buttermilk into two containers. Add the vegetable oil to one container and set aside. In the other container, add eggs, lemon extract, lemon juice, and lemon zest. Gently whisk to combine and set aside.
03 -
Place the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed.
04 -
Add softened butter to the dry ingredients in small chunks on low speed. Mix until the mixture resembles coarse sand.
05 -
Add the buttermilk and oil mixture to the dry ingredients all at once and mix on medium speed for 2 minutes to develop structure.
06 -
Scrape the sides of the bowl, then gradually mix in the remaining buttermilk mixture in three parts, scraping the bowl halfway through.
07 -
Pour the batter into prepared pans, filling halfway. Tap each pan gently to level out the batter and remove air bubbles. Toss blueberries in flour and sprinkle on top of the batter. Do not mix in.
08 -
Bake the cakes, then gently tap them on a countertop to release air and minimize shrinkage. Cool on a rack until barely warm, then carefully invert and remove from pans.
09 -
Wrap the cakes in plastic wrap and chill in the fridge or freezer for about 60 minutes to firm them, making stacking easier.
# Notes:
01 -
Do not stir blueberries into the batter to avoid them sinking during baking.