Lemon Blueberry Buttermilk Cake (Print Version)
# Ingredients:
→ Lemon Blueberry Cake Ingredients
01 -
8 ounces buttermilk, slightly warmed
02 -
3 ounces vegetable oil
03 -
3 large eggs, slightly warmed
04 -
2 tablespoons lemon zest
05 -
2 tablespoons fresh lemon juice
06 -
2 teaspoons lemon extract
07 -
12 ounces cake flour
08 -
11 ounces granulated sugar
09 -
1/2 teaspoon salt
10 -
2 teaspoons baking powder
11 -
1/2 teaspoon baking soda
12 -
8 ounces unsalted butter, softened but not melted
13 -
2 tablespoons all-purpose flour for dusting blueberries
14 -
3 cups blueberries, fresh or frozen (do not thaw if using frozen)
→ Cream Cheese Frosting
15 -
16 ounces cream cheese, softened
16 -
8 ounces unsalted butter, softened but not melted
17 -
1 teaspoon lemon extract
18 -
1/2 teaspoon salt
19 -
32 ounces powdered sugar, sifted
# Instructions:
01 -
Preheat oven to 335º F (168º C). Prepare three 6"x 2" round cake pans (or two 8"x2" pans) with a preferred pan release such as cake goop.
02 -
Separate the buttermilk into two containers. To the first container, add vegetable oil, and set aside. To the second container, add eggs, lemon extract, lemon juice, and lemon zest, then gently whisk. Set aside.
03 -
In a stand mixer bowl with a paddle attachment, combine cake flour, granulated sugar, baking powder, baking soda, and salt. Mix on the slowest speed to combine.
04 -
Gradually add chunks of softened butter to the dry ingredients while the mixer is on the lowest speed. Mix until the mixture resembles coarse sand.
05 -
Add the buttermilk and oil mixture to the dry ingredients and mix on medium speed for 2 minutes to develop the batter's structure.
06 -
Gradually add the remaining buttermilk mixture in three parts, scraping the bowl after each addition to ensure even mixing.
07 -
Toss blueberries in all-purpose flour. If using fresh blueberries, wash and dry them first. Sprinkle blueberries on top of the batter after pouring it into the pans. Avoid stirring them in.
08 -
Fill prepared pans halfway with batter. Tap pans gently to release air bubbles. Bake in the preheated oven until cakes are done, then remove from oven and tap once on the countertop to stabilize. Let cool on racks.
09 -
After cooling to barely warm, invert the pans onto a cooling rack and carefully remove the pans. Wrap cakes in plastic wrap and chill in the fridge or freezer for 60 minutes to firm up for assembly.
10 -
In a stand mixer fitted with a whisk attachment, beat softened butter on low speed until smooth. Add softened cream cheese in chunks and mix until combined. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add lemon extract and salt, mixing until smooth.
11 -
Trim the domes from chilled cakes to level. Fill the layers and frost the exterior using cream cheese frosting. Decorate with fresh blueberries and optional edible flowers.
# Notes:
01 -
Weigh ingredients for consistent results. Room temperature ingredients create a cohesive batter and prevent curdling.
02 -
To prevent blueberries from sinking, wash and flour them before adding to the batter.
03 -
If cake flour is unavailable, substitute pastry flour rather than all-purpose flour for better texture.