Cooklist AI

Lemon Kissed Blueberry Layer Cake

Name: Lemon Kissed Blueberry Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: ½ cup unsalted butter, softened; 2 ½ cups blueberries; ¼ cup lemon juice; ¾ cup buttermilk; ½ teaspoon table salt; 1 ½ cups granulated sugar; 4 large eggs; 2 tablespoons lemon zest; ½ cup canola oil; 1 batch lemon cream cheese frosting; ½ teaspoon baking soda; 1 tablespoon cornstarch; 2 teaspoons baking powder; 3 cups all-purpose flour; ½ teaspoon vanilla extract

A delightful Lemon Kissed Blueberry Layer Cake, perfect for any occasion! Enjoy the sweetness of blueberries paired with tangy lemon in each bite, filled and topped with a luscious lemon cream cheese frosting for a perfect smile quotient in your celebrations.



1 hr

TOTAL TIME

588

CALORIES

$0.71

PER SERVING

Ingredients

15 INGREDIENTS

12 SERVINGS

1/2 cup unsalted butter

softened

2 1/2 cups blueberries

1/4 cup lemon juice

3/4 cup buttermilk

1/2 tsp table salt

1 1/2 cups granulated sugar

4 large eggs

2 tbsp lemon zest

1/2 cup canola oil

1 batch lemon cream cheese frosting

1/2 tsp baking soda

1 tbsp cornstarch

2 tsp baking powder

3 cups all-purpose flour

1/2 tsp vanilla extract

Directions

10 STEPS

30 min

PREP TIME

30 min

COOK TIME

1 hr

TOTAL TIME

Preheat oven to 350F. Lightly grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.

In a large bowl, whisk together all-purpose flour, granulated sugar, cornstarch, baking powder, baking soda, and table salt.

Add softened unsalted butter, one tablespoon at a time, to the dry mixture, using an electric mixer, until the texture becomes sandy.

While mixing on low-speed, slowly drizzle in canola oil to the mixture.

In a separate bowl, whisk together buttermilk, lemon zest, lemon juice, large eggs, and vanilla extract.

With mixer on low-speed, gradually add the buttermilk mixture to the dry ingredients, mixing until batter is smooth and combined.

Gently fold in blueberries to the batter with a spatula.

Divide the batter evenly among the prepared cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Let the cakes cool in the pans for 10-15 minutes before carefully transferring them to a cooling rack to cool completely.

Once the cakes are completely cooled, assemble and frost with lemon cream cheese frosting.

Health Info

Macros

81g

CARBS

27g

FAT

PROTEIN

Allowed on these diets

LACTOSE FREE

GLUTEN FREE