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Lemon Blueberry Cake

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Ingredients
  

  • 3 cups sifted all-purpose flour spoon & leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened but still cool
  • 1 1/4 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs
  • 3 tsp vanilla extract
  • 1 cup buttermilk
  • 2 tbsp lemon zest
  • 1/2 cup lemon juice about 2-3 large lemons
  • 2 cups frozen blueberries
  • 1 tbsp all-purpose flour

Instructions
 

  • Preheat oven to 350 degrees. Spray cake pans with cooking spray and line with parchment paper.
  • In a large bowl combine flour, baking powder and salt. Set aside.
  • Using a stand mixer fitted with a paddle attachment, beat the butter on high until creamed (about 1 minute). Scrape down the bowl as needed.
  • Add both sugars and beat until creamed (about 2 minutes).
  • Add the eggs and vanilla and beat on medium until combined. Scrape down the bowl.
  • Slowly add the dry ingredients while beating on low speed.
  • Add the buttermilk, lemon zest and lemon juice. Mix on the lowest speed to fully combine, but don't overmix.
  • In a small bowl, toss the blueberries with the one tablespoon of flour (this will prevent the blueberries from sinking to the bottom). Fold the blueberries into the batter.
  • Divide batter between prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. (It took our 6 inch cakes about 35 minutes)