BLUEBERRY LEMON CAKE

INGREDIENTS:

• 1½ cups AP flour
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ¼ teaspoon salt
• 1 ½ cups fresh blueberries (or frozen, thawed, and drained)
For the Lemon Creme Topping:
• 1 cup heavy cream
• 2 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1 tbsp lemon zest

INSTRUCTIONS:

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