Lemon Blueberry Layer Cake

Instructions

Step 1 Preheat your oven to 350°F (175°C) and grease and line two 8 inch round cake pans with parchment paper. /n
Step 2 In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside. /n
Step 3 In a large bowl cream together softened butter and granulated sugar until light and fluffy. /n
Step 4 Add eggs one at a time, mixing well after each addition, then stir in lemon zest, fresh lemon juice, and vanilla extract. /n
Step 5 Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients, mixing just until combined. /n
Step 6 Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter. /n
Step 7 Divide the batter evenly between the prepared cake pans and smooth the tops. /n
Step 8 Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. /n
Step 9 Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before dusting with powdered sugar or frosting as desired.

Storage and Reheating Tips

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for the best texture and flavor. The cake layers can also be frozen for up to 2 months; wrap tightly in plastic wrap and thaw overnight before assembling.