Lemon-Blueberry Cake

Lemon-Blueberry Cake
Lemon-Blueberry Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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