Dessert
Lemon Blueberry Cake
1 h 15 minServes 10Nutri-Score D€€
D
1 h 15 min
1 h 15 minLemon Blueberry Cake
what you need
Ingredients
all-purpose flourGrains250 g
baking powderPantry10 g
saltSpices3 g
unsalted butter (softened)Dairy170 g- granulated sugarPantry200 g
eggs (room temperature)Dairy3 pieces
lemon zest (zested)Produce2 pieces- lemon juice (freshly squeezed)Produce60 ml
- vanilla extractPantry10 ml
- buttermilkDairy180 ml
- blueberries (fresh, tossed in flour)Produce250 g
cream cheese (softened)Dairy200 g- powdered sugar (sifted)Pantry120 g
per serving
Nutrition
341kcal
- Carbs
- 48 g
- Proteins
- 5 g
- Fat
- 15 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Cake pan ×2
Oven- Cooling rack
Spatula
step by step
Method
- Step 1
Preheat and prepare the pans
- Preheat the oven to 180 °C.
- Grease and line the cake pans.
- Step 2
Mix the dry ingredients
- Whisk the flour, baking powder and salt together in a bowl.
- Step 3
Cream the butter and sugar
- Beat the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each.
- Beat in the lemon zest, lemon juice and vanilla.
- Step 4
Make the batter
- Add the dry ingredients alternately with the buttermilk, mixing until just combined.
- Fold in the blueberries.
- Step 5
Bake the cakes
- Divide the batter between the pans and smooth the tops.
- Bake until golden and a skewer comes out clean.
- Cool in the pans, then turn out onto a rack.
- Step 6
Make the frosting
- Beat the cream cheese until smooth.
- Add the powdered sugar and beat until creamy.
- Step 7
Assemble the cake
- Spread frosting over the first layer, add the second layer and cover the top and sides.
- Decorate with blueberries and lemon zest.