I made this cake yesterday to take to my fire station for training. It was super delicious and I’m glad that I made the cream cheese frosting instead of the glaze I was originally planning on making because it just made it next level. Recipe and photo courtesy of celebratingsweets.com.
- 1 cup butter
- 1 3/4 cups granulated sugar
- 4 eggs
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour*
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda*
- 1/4 tsp salt
- 1 cup buttermilk, (if you don’t have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
- 2 cup fresh or frozen blueberries
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1-2 tablespoons heavy cream
- 3 cups powdered sugar
Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. Set aside. In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. In a separate bowl combine flour, baking powder, baking soda, and salt, mix well. Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes. Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit. Bake at 350 for 50-55 minutes or until toothpick comes out of center clean. Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gently shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting.
For the frosting, combine all the ingredients in the mixing bowl and mix on medium speed until fully combined and fluffy. Spread over cooled cake and top with fresh blueberries.
*If you are baking this at altitude, leave out the baking soda and increase the flour to 3 cups.