Lemon Blueberry Cake Ingredients ► 13 oz (368.54 g) cake flour 12 oz (368.54 g) granulated sugar 1/2 tsp salt 2 tsp baking powder 1/2 tsp baking soda 8 oz (226.8 g )unsalted butter (softened) 8 oz (283.5 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added) 3 oz (85.05 g) vegetable oil 3 large eggs (room temperature) 2 Tbsp lemon zest 2 Tbsp fresh lemon juice 2 tsp lemon extract 2 Tbsp AP Flour (for dusting blueberries) 2 cups blueberries (You can use frozen but don’t thaw them) Cream Cheese Frosting Ingredients ► 16 oz (226.8 g) cream cheese (room temperature) 8 oz (226.8 g) unsalted butter (room temperature) 1 tsp lemon extract 1/2 tsp salt 32 oz (447.62 g) powdered sugar (sifted)

Lemon Blueberry Buttermilk Cake