Lemon Blueberry Buttermilk Cake with Cream Cheese Frosting

Instructions:

1. Prepare the Pans & Oven:

• Preheat oven to 335°F (168°C).

• Grease three 6-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper for easy release.

2. Mix the Wet Ingredients:

• In a small bowl, whisk together ¼ cup buttermilk and vegetable oil. Set aside.

• In another bowl, lightly beat the eggs, then mix in lemon extract, lemon juice, and zest.

3. Combine Dry Ingredients & Butter:

• In a stand mixer bowl, combine cake flour, sugar, baking powder, baking soda, and salt. Mix on low for 30 seconds.

• Gradually add softened butter while mixing until the mixture looks like coarse sand.

4. Build the Batter:

• Pour in the buttermilk-oil mixture and mix on medium speed for 2 full minutes (this develops structure).

• Scrape down the bowl, then add the egg mixture in 3 parts, mixing just until combined after each addition.

5. Add Blueberries:

• Toss blueberries in 1 tbsp flour to prevent sinking.

• Divide batter evenly among the pans, then sprinkle blueberries on top (they’ll distribute as the cake bakes).

6. Bake & Cool:

• Bake 25–30 minutes, or until a toothpick comes out clean.

• Tap pans lightly on the counter to release air, then cool 10 minutes before transferring to a wire rack.

• Once slightly warm, wrap cakes in plastic wrap to retain moisture.

7. Make the Frosting:

• Beat cream cheese and butter until smooth.

• Gradually add powdered sugar, vanilla, and salt, mixing until fluffy.

8. Assemble the Cake:

• Once cakes are completely cool, layer with frosting and decorate as desired.

Enjoy this moist, tangy-sweet dessert with a perfect balance of lemon and blueberry! 🍋💙