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Lemon Blueberry Cake

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Ingredients Method

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

Method
 

  1. Preheat oven to 350 degrees. Spray cake pans with cooking spray and line with parchment paper.
  2. In a large bowl combine flour, baking powder and salt. Set aside.
  3. 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.
  4. Add both sugars and beat until creamed (about 2 minutes).
  5. Add the eggs and vanilla and beat on medium until combined. Scrape down the bowl.
  6. Slowly add the dry ingredients while beating on low speed.
  7. Add the buttermilk, lemon zest and lemon juice. Mix on the lowest speed to fully combine, but don't overmix.
  8. 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.
  9. 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)