Description
A vibrant combination of fresh blueberries and zesty lemon creates a light and luscious cake, topped with creamy lemon frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries (or frozen, thawed, and drained)
- 1 cup heavy cream (for topping)
- 1/3 cup granulated sugar (for topping)
- 2 tablespoons fresh lemon juice (for topping)
- 1 tablespoon lemon zest (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round baking pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Incorporate lemon zest, lemon juice, and vanilla extract.
- Gradually mix in the dry ingredients alternately with sour cream until just combined. Fold in blueberries gently.
- Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon cream topping, whip heavy cream until thick, then add sugar, lemon juice, and lemon zest until stiff peaks form.
- Spread lemon cream on top of one cake layer, place the second layer on top, and cover the top and sides with remaining lemon cream.
Notes
For added flavor, you can include a touch of almond extract. Store leftovers in an airtight container in the refrigerator for up to three days.
