Lemon Blueberry Buttermilk Cake
This delightful cake combines fresh lemon and blueberries for a refreshing dessert experience.
Equipment
- stand mixer
- cake pans
- wire rack
- plastic wrap
Ingredients
- 8 ounces buttermilk slightly warmed
- 3 ounces vegetable oil
- 3 large eggs slightly warmed
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon extract
- 12 ounces cake flour
- 11 ounces granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 8 ounces unsalted butter softened but not melted
- 2 tablespoons all-purpose flour for dusting blueberries
- 3 cups blueberries fresh or frozen, not thawed
Cream Cheese Frosting
- 16 ounces cream cheese softened
- 8 ounces unsalted butter softened but not melted
- 1 teaspoon lemon extract
- ½ teaspoon salt
- 32 ounces powdered sugar sifted
Instructions
- Preheat the oven to 335°F and prepare three 6" round cake pans.
- Mix the oil with one portion of buttermilk and combine the rest with eggs, lemon extract, lemon juice, and lemon zest.
- In a stand mixer, combine cake flour, sugar, baking powder, baking soda, and salt, then add softened butter until coarse.
- Add the milk/oil mixture and mix on medium speed for 2 minutes.
- Incorporate the remaining liquid mixture in three parts, scraping the bowl halfway.
- Dust blueberries with flour and sprinkle on top of the batter.
- Bake for 35-40 minutes until a toothpick comes out clean and cool on a wire rack.
- Wrap cooled cakes in plastic wrap and freeze for 60 minutes.
- For frosting, cream butter, add cream cheese, then sifted powdered sugar, lemon extract, and salt.
- Trim domes off cooled cakes, layer with frosting, and frost the exterior.
Notes
Weigh ingredients for accuracy. Ensure all cold ingredients are at room temperature. Dust blueberries with flour to prevent sinking. If buttermilk is unavailable, use milk with vinegar or sour cream.