Description
Description This sunny blueberry cake combines plump, juicy berries with a bright, zesty lemon frosting for a dessert that’s both comforting and refreshingly light.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ( 2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries, rinsed and patted dry
- 2 tablespoons all-purpose flour (for tossing with blueberries)
- 1 cup ( 2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/4 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1/4 teaspoon salt (for frosting)
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Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
- Toss the blueberries with the 2 tablespoons of flour, then gently fold them into the batter.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30–35 minutes.
- Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, make the lemon frosting by creaming the softened butter until smooth, then gradually adding powdered sugar.
- Add the heavy cream, lemon juice, lemon zest, and salt, beating until fluffy.
- Once the cake is completely cool, frost it with the lemon frosting.
- Garnish with fresh blueberries or lemon zest if desired, slice into squares, and serve.
Notes
- Notes
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.