Try this Lemon Blueberry Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Grease and lightly flour three 9x2 inch cake pans.
With mixer, beat the butter on high until creamy, about 1 minute. Scrape down. Add granulated and brown sugars and beat on medium-high until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until combined, for 2 full minutes.
In a large bowl, mix flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and beat on low for 5 seconds. Remove from the mixer.
Add milk, lemon zest and lemon juice. Stir lightly until everything is just combined. Toss the blueberries in the 1 Tbs. Flour. Fold into the batter, do NOT overmix!
Spoon thick batter evenly into the 3 cake pans. Bake about 21-26 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely until assembling and frosting.
Frost with cream cheese frosting and decorate with edible flowers such as pansy’s.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2430g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4827 | ||
Calories from Fat: 2069 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 229.9g | 307 % | |
Saturated Fat 131.9g | 659 % | |
Monounsaturated Fat 64.3g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 2199.7mg | 677 % | |
Sodium 73353.6mg | 2529 % | |
Potassium 2162.6mg | 57 % | |
Total Carbohydrate 664.3g | 195 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 643.7g | ||
Protein 74.1g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4827
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