Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 1 cup fresh blueberries
Special equipment needed:
- 2 8-inch cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the milk, Meyer lemon juice, and Meyer lemon zest.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the dry ingredients.
7. Fold in the blueberries.
8. Divide the batter evenly between the prepared pans.
9. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. Once the cakes have cooled, place one cake layer on a serving plate and spread a layer of frosting over the top.
12. Place the second cake layer on top of the frosting and spread another layer of frosting over the top.
13. Decorate the cake with fresh blueberries and lemon zest.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 48g
Protein: 4g
Sugar: 30g
Sodium: 240mg
Substitutions for ingredients:
- Regular lemons can be used instead of Meyer lemons.
- Frozen blueberries can be used instead of fresh blueberries.
Variations:
- Substitute raspberries or blackberries for the blueberries.
- Add a layer of lemon curd between the cake layers.
Tips and tricks:
- Be sure to cream the butter and sugar together until light and fluffy to ensure a tender cake.
- Do not overmix the batter once the dry ingredients are added to prevent a tough cake.
- Use room temperature ingredients to ensure a smooth batter.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Place fresh blueberries and lemon slices around the base of the cake for a beautiful presentation.
Garnishes:
Fresh blueberries and lemon zest.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil and continue baking.
- If the cake is not rising properly, check the expiration date on the baking powder and baking soda.
Food safety advice:
Be sure to wash the blueberries thoroughly before using them in the recipe.
Food history:
The Meyer lemon is a hybrid citrus fruit that is believed to have originated in China. It was introduced to the United States in the early 1900s and is named after Frank N. Meyer, who first discovered the fruit in China.
Flavor profiles:
The Meyer lemon adds a sweet and tangy flavor to the cake, while the blueberries add a burst of freshness.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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