Lemon Blueberry Cake with Whipped Lemon Frosting

melskitchencafe.com

Jada

subheading: Cake:

1 cup ( 227 g) butter, softened to room temperature (I use salted)

1 ¾ cups ( 371 g) granulated sugar

1 tablespoon fresh lemon zest

4 large eggs (200 g, out of shell), room temperature

2 teaspoons vanilla extract

2 ½ cups ( 355 g) all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (see note)

½ cup fresh lemon juice, from about 3 lemons

2 cups ( 340 g) fresh or frozen blueberries (do not thaw if frozen)

2 tablespoons ( 18 g) all-purpose flour

subheading: Whipped Lemon Cream Cheese Frosting:

8 ounces ( 227 g) cream cheese, softened to room temperature

½ cup ( 113 g) butter, softened to room temperature (I use salted)

4 ½ cups ( 513 g) powdered sugar

1 to 2 teaspoons fresh lemon zest

1 tablespoon fresh lemon juice

subheading: Garnish:

Fresh lemon slices

Fresh blueberries

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