Name: Blueberry-Lemon Cake
Total time: 160 min
Ingredients: 1 cup fresh blueberries container), plus more for garnish; Vegetable shortening, for greasing pans; 2 cups granulated sugar; ½ teaspoon kosher salt; 1 ½ cups fresh blueberries containers; ½ teaspoon baking soda; 1 pkg. powdered sugar; 1 cup butter, softened; 2 teaspoons vanilla extract; 1 tablespoon grated lemon zest plus 1/4 cup fresh juice; 1 cup butter, softened; 3 cups plus 1 Tbsp. all-purpose flour, divided, plus more for pans; 1 tablespoon grated lemon zest, plus 2 Tbsp. fresh juice, divided; 2 teaspoons baking powder; 4 large eggs; 1 ¼ cups whole buttermilk

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

Two great flavors in one delicious layer cake.

Milk

Eggs

Wheat

Vegetarian

Gluten Free

Lactose Free

Fresh Fruit

gram

blueberry

Oils

shortening

Sugars & Sweeteners

sugar

Seasonings

Coarse Salt

Rising Agents

baking soda

powdered sugar

Butter & Margarine

butter

Extracts

milliliter

vanilla extract

lemon

Flour & Meal

all purpose flour

baking powder

eggs

buttermilk

Copper

Minerals

Manganese

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Calories

Dietary Fiber

Carbohydrates

Sugar

Folic Acid (B9)

Protein

Total polyunsaturated fatty acids

Calcium

Iron

Potassium

Trans fatty acids

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Magnesium

Phosphorus

Sodium

Zinc

Selenium

Vitamin D

Vitamin K

Beta-cryptoxanthin

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Blueberry-Lemon Cake

Produce

Baking Goods

Dairy

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