An old fashioned blueberry lemon cake recipe with lemon buttercream frosting. It's made with fresh blueberries, yogurt, and lemon juice for a sweet/tart refreshing dessert.
1. Preheat oven to 350F. Butter and flour tow non-stick 9inch pans. Add parchment paper to bottoms of pan to ensure easy release.
2. Cream together butter and sugar till fluffy. Beat in egg yokes one at a time.
3. In a seperate bowl, beat egg whites until soft peaks form. set aside.
4. In a seperate bowl, combine yogurt, lemon juice, and zest.
4. Whisk together flour, baking powder, salt, and baking soda. Add the butter mixture alternately with the yogurt mixutre until well combined. Scrape down the bowl and fold in the whipped egg whites until no white streaks remain. Finally fold in the fresh blueberries.
5. Spread the bater evenly between the two cake pans.
6. Bake the cakes on he same oven rack for 25 minutes or until the center springs back when touched.
7. Let the cakes cool for 10 minutes before truning them out and coling them completely.
8. FROSTING: Frost the cakes when completely cooled. I place my first cake layer top side down. Frost the top and place the second cake layer on top - top side up. Add a generous amount of the frostin along the sides and top.
Note: I love this cake refrigerated. I find it extra refreshing. Also this cake would be really yummy with fresh raspberries vs blueberries.