Directions
-
Prepare Your Oven and Pans
Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottoms of the cake tins with rounds of parchment paper before greasing and flouring the sides. -
Mix Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk the ingredients together and set aside. -
Combine Wet Ingredients
In a separate bowl, combine the buttermilk and freshly squeezed lemon juice. Whisk vigorously for a few moments and set aside. -
Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy. This should take about 2 to 3 minutes. -
Add Eggs and Vanilla
Incorporate the vanilla extract. Add eggs one at a time, mixing well after each addition. Make sure to stop the mixer and scrape down the sides of the bowl after each egg. -
Incorporate Dry and Wet Mixtures
With the mixer on low speed, add about 1/3 of the dry flour mixture to the butter mixture. Follow this with half of the buttermilk and lemon juice mixture. Turn off the mixer, scrape the bowl, and then repeat this process two more times: add another 1/3 of the flour, pour in the remainder of the buttermilk mixture, and then finally the last 1/3 of the flour. Be careful not to overmix; the batter should be just combined. -
Prepare the Blueberries
Toss the blueberries with the 2 teaspoons of flour. This helps prevent them from sinking in the cake. Gently fold the blueberries into the batter using a spatula. -
Bake the Cake
Pour the batter into the prepared pan or pans. Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for layer cakes. The cake is done when the top looks set and a toothpick inserted in the center comes out clean. The top should feel firm and slightly springy when pressed. -
Cool the Cake
Allow the cake to cool in the pan. If you’re making a layer cake, be extremely careful when handling the pans. Do not attempt to invert the pans while they are still hot. -
Make the First Frosting
For the cream cheese frosting, beat together the softened unsalted butter and cream cheese in a mixing bowl until smooth. Add in the freshly squeezed lemon juice. Gradually mix in the sifted powdered sugar, adjusting for consistency with the whipping cream if needed. -
Decorating
Once the cakes are completely cool, frost the top of the first layer before adding the next layer for a layer cake. For a single cake, spread the cream cheese frosting evenly across the top and sides.
Continue reading on the next page 👇👇