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; 1 ¼ cups whole buttermilk; ½ teaspoon baking soda; 1 pkg. powdered sugar; 1 cup butter, softened; 1 tablespoon grated lemon zest plus 1/4 cup fresh juice; 1 tablespoon grated lemon zest, plus 2 Tbsp. fresh juice, divided; 1 cup butter, softened; 3 cups plus 1 Tbsp. all-purpose flour, divided, plus more for pans; 2 teaspoons baking powder; 2 teaspoons vanilla extract; 4 large eggs

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

Gluten Free

Lactose Free

Vegetarian

Fresh Fruit

gram

blueberry

Oils

shortening

Sugars & Sweeteners

sugar

Seasonings

Coarse Salt

milliliter

buttermilk

Rising Agents

baking soda

powdered sugar

Butter & Margarine

butter

lemon

Flour & Meal

all purpose flour

baking powder

Extracts

vanilla extract

eggs

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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Lemon Sour Cream Cake

The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Blueberry Lemon Cake with Lemon Glaze

Blueberry-Lemon Cake

Produce

Baking Goods

Dairy

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