Ingredients
3 cups cake flour (360 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (180 ml), room temperature
1/3 cup lemon juice (80 ml), freshly squeezed
1 cup unsalted butter (226 grams), softened
1 3/4 cups granulated sugar (350 grams)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups fresh blueberries
2 teaspoons cake flour (for blueberries)
Cream Cheese Frosting (9×13 cake)
1/2 cup unsalted butter (112 grams), softened
8 oz brick-style cream cheese (226 grams)
1 teaspoon lemon juice
3–4 cups powdered sugar (330–440 grams)
1 tablespoon whipping cream, as needed
Instructions
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13 inch pan.
2. Sift together flour, baking powder, baking soda and salt.
3. Whisk together buttermilk and lemon juice.
4. Beat butter, sugar and lemon zest until fluffy (2–3 minutes).
5. Add vanilla and eggs one at a time, scraping bowl after each.
6. Alternate adding flour mixture and milk mixture, beginning and ending with flour.
7. Toss blueberries with 2 teaspoons flour and gently fold into batter.
8. Pour into prepared pan and bake 30–35 minutes.
9. Cool completely before frosting.
10. Beat butter until soft, add cream cheese and lemon juice.
11. Gradually beat in powdered sugar until desired sweetness.
12. Add whipping cream if needed for smooth consistency.
13. Frost cooled cake and decorate with blueberries if desired.
Notes
If you do not have cake flour, use 2 2/3 cups all-purpose flour plus 1/3 cup cornstarch, sifted three times.
Use full-fat brick-style cream cheese for stable frosting.
Fresh blueberries are recommended over frozen.
Store frosted cake in refrigerator up to 4 days.
Unfrosted layers can be frozen up to 2 months.
- Prep Time: 35
- Cook Time: 30
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 534
- Sugar: 50g
- Sodium: 198mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 116mg