How To Make Lemon Blueberry Cake

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

Honey is a natural sweetener with additional nutrients.

Start by cleaning the screen before cooking.

In a bowl, combine 1 and 1/2 sticks of unsalted butter, 1 and 1/2 cups of sugar, 2 tablespoons of lemon zest, and 2 teaspoons of vanilla. Cream together for a few minutes.

Add 3 eggs one at a time, mixing well after each addition.

In another bowl, mix 2 and 1/4 cups of cake flour with 2 teaspoons of baking powder and 1/2 teaspoon of salt.

In a separate bowl, combine 2/3 cup of buttermilk with 1/4 cup of freshly squeezed lemon juice.

Alternate adding the flour mixture and the buttermilk mixture to the butter mixture, starting and ending with the flour mixture.

Coat 2 cups of blueberries with 2 teaspoons of cake flour to prevent them from sinking in the batter.

Fold the blueberries into the cake batter gently.

Prep a 13 by 9 inch pan by spraying it with Baker's Joy and lining it with parchment paper.

Pour the batter into the prepared pan and bake in the oven at 350°F for 30 minutes.

While the cake is baking, prepare the frosting by mixing 3 cups of powdered sugar with 1 stick of unsalted butter, a pinch of salt, and 1/2 tablespoon of lemon zest.

Add 2 and 1/2 tablespoons of lemon juice to the frosting mixture and adjust consistency with heavy whipping cream as needed.

Once the cake is done baking, let it cool for about 30 minutes before frosting.

Spread the frosting over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens