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

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

eggs

Rising Agents

baking powder

Seasonings

salt

baking soda

milliliter

buttermilk

lemon

Extracts

vanilla extract

Butter & Margarine

butter

powdered sugar

Flour & Meal

all purpose flour

Copper

Minerals

Manganese

Vitamin A

Vitamins

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

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

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