Description
A bright, moist layer cake filled with citrus and blueberry bursts, perfect for celebrations.
Ingredients
Scale
- 360 g (3 cups) all-purpose flour
- 10 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 6 g (1 tsp) kosher salt
- 300 g (1 1/2 cups) granulated sugar
- 226 g (1 cup) unsalted butter, room temperature
- 3 large eggs
- 240 g (1 cup) sour cream
- Zest of 3 lemons (about 2 tbsp/12 g)
- 60 ml (1/4 cup) fresh lemon juice
- 5 ml (1 tsp) vanilla extract
- 300 g (2 cups) fresh blueberries
- 200 g (1 1/2 cups) powdered sugar for glaze
- 15–30 ml (1–2 tbsp) lemon juice to thin glaze
Instructions
- Preheat the oven to 175°C (350°F) and prepare two 9-inch cake pans.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream together butter and sugar until fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing between each addition. Stir in lemon zest, vanilla, and lemon juice.
- Alternate adding dry ingredient mixture and sour cream until just combined.
- Toss blueberries with flour and gently fold into the batter.
- Divide the batter into prepared pans and bake for 28–35 minutes, or until a toothpick comes out clean.
- Cool the cakes for 10 minutes in pans, then remove to a rack to cool completely.
- Prepare the glaze and assemble the cake layers with glaze in between and on top, garnishing with blueberries and lemon zest.
Notes
The cake can be stored in an airtight container for up to 4 days in the refrigerator. Leftover layers can be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 95mg