Description
Indulgent lemon blueberry cake whispers summer’s sweetest secrets with bright citrus and plump berries dancing through each tender slice. Refreshing zest and juicy fruit create a delightful harmony you’ll savor down to the last delectable crumb.
Ingredients
Scale
Main Ingredients:
- 3 cups (375 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs
- 2 1/2 cups (340 g) blueberries
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (120 ml) canola, vegetable, or avocado oil
- 3/4 cup (180 ml) buttermilk
Flavor Enhancers:
- 2 tablespoons lemon zest
- 1/4 cup (60 ml) lemon juice
- 1/2 teaspoon vanilla extract
Dry Stabilizers:
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
Frosting:
- 1 batch of lemon frosting or preferred frosting
Instructions
- Thoroughly grease three 8-inch round cake pans and line bottoms with parchment paper. Preheat oven to 350°F (175°C), ensuring rack is positioned in center.
- Whisk flour, sugar, cornstarch, baking powder, baking soda, and salt in a spacious mixing bowl until uniformly combined.
- Using an electric mixer, incorporate softened butter pieces gradually, blending until mixture transforms into a coarse, sandy consistency.
- Slowly stream oil into the butter-flour mixture, mixing on low speed until ingredients are just integrated.
- In a separate container, vigorously whisk buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until the liquid becomes smooth and homogeneous.
- Gradually introduce the wet ingredients into the dry mixture, mixing at low speed until a silky, cohesive batter forms without overmixing.
- Delicately fold fresh blueberries throughout the batter, ensuring even distribution without crushing the berries.
- Portion the batter equally among prepared cake pans, spreading gently to create level surfaces.
- Bake for approximately 30 minutes, monitoring for a golden surface that springs back when lightly touched and a toothpick emerges with minimal moist crumbs.
- Remove from oven and let cakes rest in pans for 10-15 minutes to facilitate easy removal.
- Carefully invert cakes onto a wire cooling rack, allowing them to reach room temperature completely.
- Apply lemon frosting between layers and on exterior, creating a smooth, even coating. Garnish as desired and serve.
Notes
- Gently fold blueberries to prevent color bleeding and maintain their delicate texture throughout the cake batter.
- Use room temperature ingredients like eggs, buttermilk, and butter to ensure smooth and even cake mixing.
- Check cake doneness by watching for golden edges and a springy center, avoiding overbaking which can dry out the cake.
- Freeze fresh blueberries briefly before adding to prevent sinking and distribute more evenly in the cake batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg