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Sweet Lassteen's Lemon Blueberry Cake

Posted on 30 March 2019




1 Hour 30 minutes

3 cups of cake flour + 2 tablespoons of cake flour, divided

2 teaspoons of baking powder

½ teaspoon of salt

8 oz unsalted butter, room temperature

2 cups of granulated sugar

4 eggs

2 teaspoons of vanilla extract

1 tablespoon of lemon zest

¾ cup of milk

¼ cup of lemon juice

2 cups of fresh blueberries


Lemon Cream Cheese Frosting

16 oz cream cheese softened

8 oz unsalted butter softened

4-6 cups of confectioners’ sugar

1 teaspoon of vanilla extract

1 tablespoon of lemon zest

2 tablespoon of lemon juice

Preheat Oven to 350. Butter and lightly flour three 8” round pans.  Line with parchment paper.

Stir together 3 cups of Cake flour, baking powder, and salt. Set aside

In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle.  This is like making homemade buttermilk!

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

With the mixer on low add the eggs one at a time. Mix well after each egg.

Add vanilla extract and lemon zest. Mix to combine.

Add the four mixture in 3 batches alternating with the milk, beginning and ending with the flour mixture. Do not over mix.  Stop the mixer and scrape down the bowl.

In a small bowl, gently toss the blueberries with 2 tablespoons of cake flour. Gently fold the blueberries into the cake batter, being careful not to break the blueberries.

Divide evenly among the 3 pans, and bake for 30-33 minutes, the cake is done when the toothpick is clean after inserting in the middle. 

Let cool in pan for 10-15 minutes then move to cooling rack.


Cream Cheese Frosting

Mix the butter and cream cheese until smooth

Add vanilla, lemon zest, and juice and mix until combined.

Gradually add confectioners’ sugar. Whip until smooth. Scrape down the sides of the bowl

Assemble the cake

Store in refrigerator and serve at room temperature.



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