✿ Spring Lemon Blueberry Cake ✿

Spring is finally here! The sun is shining, days are longer, and flowers are blooming. The weather in California has been beautiful lately! It's been warm and sunny all week and it's gotten me really inspired. I kept saying "I'm going to bake cupcakes. I'm going to bake cookies. I'm going to make ice cream". None of that happened. I make a lot of excuses but today I knew I wanted to bake a cake. I was thinking chocolate then strawberry then vanilla. But ultimately I thought lemon blueberry would be the perfect thing for a Sunday evening. The cake is lemony and decadent, the blueberries are a nice surprise when you take a bite! And the frosting is perfectly lemony without being too sweet or too sour. The ingredients are things that you would normally have in your house, most likely you'll only have to buy the blueberries and lemons. This recipe is also pretty simple to execute. I followed the recipe made by Sweetapolita, but I did a few things differently! If you want to learn how to make a delicious lemon blueberry cake then keep on reading. :)

The ingredients you will need are:

• 2 cups and 6 tbsp all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup greek yogurt (I used vanilla, it said to use plain but who cares)
• 1/2 cup milk
• 2 tbsp fresh lemon juice (about one lemon)
• 2 tbps lemon zest (I used one giant lemon)
• 2 tsp vanilla
• 2 sticks (one cup) butter (room temp)
• 1 1/2 cup sugar
• 4 eggs
• 6 oz of fresh blueberries

1. To begin, pre-heat oven to 350* and butter two 9 inch pans, line with parchment and then re-butter
2. Whisk the flour, baking powder and salt in a bowl, set aside
3. In a separate bowl mix milk, yogurt, lemon juice, lemon zest and vanilla extract together, set aside.
4. In a stand mixer cream the butter and sugar until light and fluffy
5. Add eggs one at a time and then scrape down the sides of the bowl.
6. Put one third of the dry mixture into the mixer, then half of the liquid ingredients, add another third of the dry then the rest of the wet ingredients followed by the rest of the dry ingredients
7. Before the batter is completely combined take the bowl off the machine and fold the batter by hand
8. Wash and dry the blueberries, then gently fold into the batter
9. Evenly divide the batter between the two pans and put into the oven. Bake for 25 minutes or until the top is set and lightly golden.
10. Let the cakes cool for 15 minutes out of the oven then remove from the pans and place onto a wire rack.

Lemon buttercream

• 2 sticks of softened, unsalted butter
• 5 cups of sifted powdered sugar
• 1 tsp vanilla
• 1 tsp lemon zest
• 1 tbsp lemon juice
• a splash of milk, half+half, heavy cream
• yellow food coloring (optional)

To make the frosting

1. Cream the butter until light and fluffy
2. Slowly add the powdered sugar one cup at a time until fully combined
3. Add the vanilla, lemon juice, and lemon zest and mix until fluffy and delicious

This cake was so delicious! Light and lemony. Hint of blueberry. It would be perfect for after dinner, a midday snack and even something to eat with tea in the morning. This recipe also makes delicious cupcakes with or without the blueberries. If you try this recipe out let me know! 

Happy Spring! ♡