Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 335°F (170°C) and prepare three 7-inch cake pans by spraying with cooking spray and lining with parchment paper.
- Combine room temperature unsalted butter and granulated sugar in a stand mixer. Beat on medium speed for about 2 minutes until light and fluffy.
- Gradually add the eggs, sour cream, and vegetable oil to the creamed mixture. Mix on low speed until well combined.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Combine buttermilk, lemon juice, and lemon zest in a measuring cup, stirring gently and letting it sit for a minute.
- Alternate adding the flour mixture and buttermilk mixture to the wet batter, starting and ending with flour. Mix on low speed until just combined.
- Gently fold in the fresh blueberries with a spatula.
- Divide the batter evenly among the three prepared cake pans and smooth the tops.
- Bake for 35-40 minutes, until the cakes spring back when touched or a toothpick comes out clean.
- Allow the cakes to cool in their pans for about 15 minutes, then invert onto a wire rack to cool completely.
- For the frosting, beat together softened unsalted butter and cream cheese for 2 minutes until blended. Gradually mix in powdered sugar.
- Add a pinch of salt, lemon juice, and lemon zest to the frosting, mixing until fluffy.
- Assemble the cake by stacking layers with frosting in between, applying a crumb coat around the outside.
- Chill the assembled cake for 30 minutes in the refrigerator, then apply the final thick layer of frosting.
- Decorate the cake with optional lemon slices and blueberries before serving.
Nutrition
Notes
Ensure all ingredients are at room temperature for better mixing and uniform batter. Always use fresh blueberries to avoid excess moisture.