Description
A delightful and easy cake that combines sweet blueberries and bright lemon frosting for a taste of summer.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 to 5 minutes).
- Beat in the eggs one at a time and then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Toss the blueberries with the 2 tablespoons of flour to prevent sinking, then gently fold into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes or until a wooden skewer comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack to cool completely.
- To make the frosting, cream the softened butter until smooth, then gradually add powdered sugar while beating on low speed.
- Add the heavy cream, lemon juice, lemon zest, and salt, beating until light and fluffy.
- Once the cake is cool, frost it with the lemon frosting. Garnish with fresh blueberries or lemon slices.
- Slice into squares and serve.
Notes
For best results, always toss berries in flour and let the cake cool fully before frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry cake, lemon frosting, dessert, summer cake