1-Preheat oven and prepare pans: Let’s dive into making this Lemon Blueberry Buttermilk Cake, starting with preheating your oven to 335°F and preparing three 6”x2” cake pans with a homemade pan release for easy unmolding. This simple step sets the stage for a smooth baking process and helps your cake release perfectly. You’ll love how these details make your baking experience straightforward and fun.

2-Divide and prepare liquids: First, divide the 8 ounces of slightly warmed buttermilk into two containers and add the 3 ounces of vegetable oil to one; set it aside for later. In the other container, whisk in the 3 large slightly warmed eggs, 2 teaspoons lemon extract, 2 tablespoons lemon zest, and 2 tablespoons fresh lemon juice until lightly combined. This method ensures even mixing and keeps the batter from curdling.

3-Combine dry ingredients and butter: Next, in a stand mixer bowl with the paddle attachment, combine 12 ounces cake flour, 11 ounces granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add 8 ounces of softened unsalted butter in chunks on low speed until the mixture looks like coarse sand. Then, pour in the buttermilk and oil mixture all at once and mix on medium speed for about 2 minutes, scraping the bowl as needed to build structure.

4-Add lemon-egg mixture and blueberries: Reduce the mixer speed to low and add the lemon-buttermilk-egg mixture in thirds, fully incorporating each addition before the next. If you’re using fresh blueberries, wash and dust them with 2 tablespoons all-purpose flour to prevent sinking; skip this for frozen ones. Sprinkle the 3 cups of blueberries evenly over the batter without stirring them in, as per the recipe.

5-Bake and cool: Pour the batter into your prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when touched. Once baked, cool the layers in the pans until warm, then invert them onto a wire rack until barely warm. Wrap the layers in plastic wrap and chill them for 60 minutes to firm up before frosting. Prep time is about 15 minutes, cook time is 35 minutes, and total time is around 45 minutes, making this a quick win for your baking routine.