Description
A delightful dessert that combines the zesty flavor of lemons with sweet blueberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1/2 cup lemon juice (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 cup butter, softened (for frosting)
- Lemon zest and blueberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon juice.
- Whisk together flour, baking powder, and lemon zest. Gradually mix this into the creamed mixture, alternating with milk, folding in fresh blueberries gently.
- Pour the batter into prepared pans and smooth the tops. Bake for 25-30 minutes, checking with a toothpick. Cool in pans for 10 minutes before transferring to wire racks.
- For frosting, beat together softened butter and powdered sugar, then gradually mix in lemon juice until smooth.
- Once cooled, assemble the cake by layering one cake on a plate, adding frosting, topping with the second layer, and frosting the entire cake. Garnish with lemon zest and blueberries.
- Slice and serve at room temperature or slightly chilled.
Notes
To enhance lemon flavor, add extra lemon zest. Use fresh blueberries for best results. You can freeze individual slices for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg