Lemon Blueberry Buttermilk Cake Recipe

Ingredients

Lemon Blueberry Cake Ingredients

• 8 oz (226 g) buttermilk Or regular milk with 1 Tbsp white vinegar added
• 3 oz (85 g) vegetable oil
• 3 (3 ) large eggs
• 2 Tbsp (2 Tbsp) lemon zest
• 2 Tbsp (2 Tbsp) fresh lemon juice
• 2 tsp (2 tsp) lemon extract
• 12 oz (369 g) cake flour
• 11 oz (340 g) granulated sugar
• 1/2 tsp (1/2 tsp) salt
• 2 tsp (2 tsp) baking powder
• 1/2 tsp (1/2 tsp) baking soda
• 8 oz (226 g) unsalted butter
• 2 Tbsp (2 Tbsp) AP Flour for dusting blueberries
• 2 cups (296 g) blueberries You can use frozen but don't thaw them

Cream Cheese Frosting

• 16 oz (453 g) cream cheese room temperature
• 8 oz (226 g) unsalted butter room temperature
• 1 tsp (1 tsp) lemon extract
• 1/2 tsp (1/2 tsp) salt
• 32 oz (907 g) powdered sugar sifted

Instructions

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Click This Lemon Blueberry Buttermilk Cake Recipe

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