LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM CHEESE FROSTING
INGREDIENTS
CAKE:
- 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
- 1 3/4 cups (13 ounces) granulated sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons all-purpose flour
- 2 1/2 cups (12.5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 4 large eggs (7 ounces), room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup buttermilk (storebought or homemade)
- 1/2 cup fresh lemon juice (from about 3 lemons)
- 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
Source : melskitchencafe.com
