Lemon-Blueberry Cake
By á-2765
Ingredients
- 1 cup butter, room temp
- 1 1/4 cup sugar
- 1/2 cup light brown sugar
- 4 eggs, room temp
- 1 Tbsl. vanilla
- 3 cups flour
- 1 Tbs. baking powder
- 1 cup buttermilk
- zest and juice of 3 lemons
- 1 1/2 cup bllueberries
- 1 T. flour
Details
Preparation
Step 1
Preheat over to 350 and spray 2 9" pans
Beat butter until creamy for 1 minute. Add both sugars and beat on med. speed until well creamed...2-3 min. Add eggs and vanilla. Beat until everything is combined...about 2 full minutes. Set aside.
Mix flour, baking powder and salt. Slowly add dry ingredients to wet. Beat on low speed for 5 seconds, then add milk, zest and juice. Remove from mixer and stir lightly until everything is just combined. Toss blueberries (fresh or still frozen) in 1 T. flour and fold into batter. Batter is very thick. Do not overmix.
Spoon batter into 2 pans. Baking time will be about 35 min....maybe longer....toothpick should come out clean.
Frosting: Beat 8 oz. room temp cream cheese with 1/2 cup room temp butter until very smooth....3 min. Add 3 1/2 cup powdered sugar, 2 T. cream, 1 tsp. vanilla and beat another 3 min. Put on cooled cake. Refrigerate.
You'll also love
- Paula Deen's Fried Pork Chops with... 5/5 (1 Votes)
- doTERRA Creamy Fruit Dip with... 4.5/5 (2 Votes)
- Raisin Applesauce Bars & Caramel... 4/5 (42 Votes)
- Raspberry Cheesecake Eggrolls 5/5 (1 Votes)
- Lebanese Lemon Salad Dressing 5/5 (1 Votes)
- Strawberry Pudding Jello Salad 5/5 (1 Votes)
- Blueberry Cobbler, Bisquick 4/5 (2 Votes)
Review this recipe