Description
A bright and tangy lemon sponge cake layered with sweet blueberries and frosted with lemon cream cheese frosting, perfect for spring gatherings.
Ingredients
Scale
- 1 cup (226 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 3 large eggs
- 3 cups (360 g) all-purpose flour (sifted)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 cup fresh blueberries, tossed with 1 tablespoon flour
- 2 tablespoons lemon zest
- 8 oz (226 g) cream cheese
- 1/2 cup (113 g) butter
- 3–4 cups (360–480 g) powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour mixture and buttermilk, folding gently.
- Fold in blueberries and lemon zest.
- Divide batter into two 8-inch pans and bake at 350°F (175°C) for 25–30 minutes.
- Cool cakes on a rack before frosting.
- For frosting, beat cream cheese and butter, add powdered sugar gradually, then lemon juice.
- Assemble the cake with frosting and blueberry compote if desired.
Notes
Use room temperature ingredients for better mixing results. Freeze unfrosted layers for up to 2 months to maintain freshness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg