Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Gradually add dry ingredients to wet, alternating with sour cream, mixing until just combined.
- Gently fold in blueberries.
- Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Allow cakes to cool, then layer and frost with lemon frosting. Garnish with extra blueberries and lemon zest.
Notes
- Use fresh blueberries for best flavor and appearance.
- Chill before serving for clean slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg