Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla, lemon juice, and lemon zest.
- Alternate adding flour mixture and buttermilk to the batter, beginning and ending with flour.
- Gently fold in blueberries.
- Divide batter evenly between prepared pans and bake for 25-30 minutes.
- Allow cakes to cool, then assemble and glaze with lemon icing.
Notes
- Use fresh blueberries for best flavor.
- Chill the cake before serving for optimal slicing.
- You can substitute lemon with lime for a different citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg