Lemon Blueberry Cake. A tender layer cake recipe brightened with lemon juice, lemon zest and wild blueberries, frosted with a tangy sweet lemon cream cheese frosting.

For the Lemon Blueberry Cake:

  1. 3 cups cake flour + 2 tablespoons cake flour, divided
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 8 ounces unsalted butter, room temperature
  5. 2 cups granulated sugar
  6. 4 eggs
  7. 2 teaspoons vanilla extract
  8. 1 tablespoon organic lemon zest
  9. 3/4 cup whole milk
  10. 1/4 cup lemon juice
  11. 2 cups wild blueberries, frozen or fresh

  1. Make the Lemon Blueberry Cake:
  2. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles.
  3. Sift together 3 cups cake flour, baking powder and salt. Set aside.
  4. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk!
  5. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
  6. With the mixer on low, add eggs one at a time.  Mix well after each egg.
  7. Add vanilla extract and lemon zest.  Mix to combine.