Gluten-Free Blueberry Lemon Layer Cake
Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 1/2 cup light brown sugar
- 4 eggs, room temperature
- 1 tablespoon vanilla
- 3 cups (345g) sifted gluten-free measure for measure flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons lemon zest
- 1/2 cup lemon juice (from 2-3 lemons)
- 1 1/2 cups blueberries, fresh or frozen (do not thaw)
- 1 tablespoon gluten-free flour
Preparation
Preheat oven to 350°F and line three 8 or 9 inch pans with parchment and spray
Beat butter on high for two minutes
Add sugars and continue beating on medium-high for two minutes until creamy
Add eggs and vanilla and beat for two minutes
Scrape bowl
In large bowl mix flour, baking powder and salt
Slowly add dry ingredients into mixer
Then slowly add in lemon juice, zest, and milk and mix until just combined
Toss blueberries with 1 tablespoon of flour
Fold into batter and it will be very thick do not over mix
Spoon evenly into pans
Bake for 21-24 minutes
Use vanilla buttercream frosting and top with fresh lemons and blueberries
Refrigerate after frosting for 45 minutes before serving so it isn’t crumbly
