Blueberry Lemonade Cake

1 c. butter, unsalted and room temp

2 c. sugar

1/4 c. lemon zest

5 eggs


3 c. flour

2 T. potato starch*

1 T. baking powder

1/2 tsp. salt


1 c. whole milk

1/4 c. lemon juice

1 tsp. vanilla


Combine butter, sugar and zest in mixing bowl and cream until fluffy. Add eggs one at a time, mixing until combined between each addition. Whisk dry ingredients together in separate bowl; set aside. Whisk liquid ingredients together in separate bowl.


Alternately add the dry and wet ingredients to the butter mixture in five additions, beginning and ending with dry. Continue mixing for about 15 seconds after ingredients are combined.


Bake in single 9" round cake pan (2-1/2" deep) at 350 for 45 min. or until done.


Allow cake to cool completely and slice into two layers. Fill cake with Fresh Blueberry Filling and frost with Lemon Zested Buttercream. Garnish with extra blueberry filling and eat up!


*If you don't have potato starch, just omit it and use 3 c. cake flour instead; or you can probably get away with regular flour but your cake won't be as tender.

Source: Adapted from Annie's Eats

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