The Recipe Critic · by Alyssa Rivers
Lemon Blueberry Cake
NUTRITION · PER SERVING65M COOK
CAL 48%·PRO 13%
CARBS 146G61% OF CAL
2G FIBER35G OTHER109G TOTAL SUGAR
FAT 41G38% OF CAL
18G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant lemon blueberry layer cake with lemon glaze and blueberries throughout. Bright, refined, and perfect for special occasions.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 ½ Cups Granulated Sugar
- Zest of 2 Lemons
- 2 ¼ Cups Cake Flour (divided)
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Buttermilk
- ¼ Cup Fresh Lemon Juice
- 1 Teaspoon Vanilla
- ½ Cup Vegetable Oil
- 4 Egg whites
- 1 ½ Cup Fresh or Frozen Blueberries
- ½ Cup Blueberry Jam
- 1 Tablespoon Lemon Zest
- 1 Cup Salted Butter (Softened)
- 4 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 3-5 Tablespoons Heavy Cream
At a glance
PER SERVING · TIME 65M
CAL 48%·PRO 13%
CARBS 146G61% OF CAL
2G FIBER35G OTHER109G TOTAL SUGAR
FAT 41G38% OF CAL
18G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 473mg
- Total sugar
- 109g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.