Lemon Blueberry Cake
Another 9 x 13 cake for me. No icing - delicious. The Lemon flavor with the blueberries is a tried and true flavor burst. Plays true in this cake!
Ingredients
1/2 cup (8 Tbsp; 113g) margarine
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) light brown sugar
6 Tablespoons (90ml) coconut oil or vegetable oil
4 large eggs, at room temperature
1 Tablespoon vanilla extract
3 cups (375g) all-purpose flour (weighed)
2 teaspoons baking powder1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (180ml) buttermilk, (milk with vinegar)
2 Tablespoons lemon zest
1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
1 and 1/2 cups (210g) fresh blueberries (I used frozen)
1 Tablespoon all-purpose flour
Instructions
Preheat oven to 350°F (177°C). Line a 9 × 13 inch pan with parchment paper that goes up all sides.
Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter, granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes. Melt coconut oil and cool slightly, add the oil and beat about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice just until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is thick. Do not over-mix. Spread batter evenly into prepared pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before dusting with powder sugar.
