Blueberry Lemon Cake (Print Version)
# Ingredients:
→ Cake
01 -
3 cups of regular flour for all uses
02 -
4 big eggs at room temperature
03 -
1½ cups whole milk, warmed to room temperature
04 -
2 teaspoons vanilla flavoring
05 -
2 teaspoons of rising agent (baking powder)
06 -
2 sticks (8 ounces) of unsalted butter, softened
07 -
1½ teaspoons of coarse salt (kosher)
08 -
2 cups of sugar, granulated
09 -
Zest and juice from 2 medium-sized lemons
10 -
10 ounces (or 2 cups) of blueberries, either frozen or fresh
→ Frosting
11 -
4 cups (1 pound) of powdered sugar, sifted
12 -
¼ cup of fresh lemon juice
13 -
2 sticks (8 ounces) of unsalted butter
14 -
1 teaspoon vanilla flavoring
15 -
¼ teaspoon coarse salt (kosher)
# Instructions:
01 -
Preheat your oven to 350°F. Get two 9-inch round pans ready by lining them with parchment paper and giving them a light spray of cooking oil. Let the butter, eggs, and milk sit out until they're at room temperature.
02 -
In a medium-sized bowl, combine the flour and rising agent (baking powder). In another container, stir the vanilla into the milk.
03 -
Work the lemon zest into the sugar using your fingers, then beat it with the butter and salt until it's fluffy. Add in the eggs one at a time, mixing well after each. Gradually combine the flour mixture and the milk mixture, alternating between the two.
04 -
Pour half of the batter (without blueberries) evenly into the two prepared pans. Stir the blueberries into the rest of the batter and spread it over the plain layers. Sprinkle any leftover blueberries on top. Bake for 35 to 42 minutes.
05 -
Whip the butter and salt together until smooth, then slowly add in the powdered sugar, lemon juice, and vanilla. Beat the mixture until it's fluffy and light.
06 -
If the cakes aren’t even on top, level them off. Spread about 1 cup of frosting between the layers, then use the rest to cover the top and sides.
# Notes:
01 -
Always let ingredients reach room temperature before using.
02 -
Both frozen and fresh blueberries work fine.