Lemon Blueberry Cake

Lemon Blueberry Cake

This Lemon Blueberry Cake is filled with juicy blueberries and a refreshing lemon flavor. It’s topped with creamy cream cheese frosting, making it an ideal treat for the summer!

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12-14 slices

Ingredients

Lemon Blueberry Cake

• 2 3/4 cups + 2 tablespoons (374g) all-purpose flour
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 3/4 cups (362g) sugar
• 1 teaspoon vanilla extract
• 6 tablespoons (86g) sour cream
• 4 large eggs
• 1/2 cup (120ml) fresh lemon juice
• 2 tablespoons fresh lemon zest (about 3 large lemons)
• 1/4 cup (60ml) buttermilk
• 1 3/4 cups (about 260g) blueberries

Cream Cheese Frosting

• 16 oz (452g) cream cheese, room temperature
• 1 cup (224g) butter, room temperature
• 11 cups (1265g) powdered sugar
• 2 teaspoons vanilla extract
• Lemon slices
• fresh blueberries, for decorating

Instructions

To make the cake layers

1. Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 350°F (176°C).
2. In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside.
3. In a big mixer bowl, combine the butter, oil, and sugar. Beat them together until the mixture becomes light in color and fluffy. This usually takes about 1 1/2 to 2 minutes, so be sure not to rush this step.
4. Add the vanilla extract and sour cream to the mixture, and mix until everything is well combined.
5. Add the eggs one at a time, ensuring that each egg is mostly combined before adding the next one. Scrape down the sides of the bowl as needed to make sure all the ingredients are thoroughly mixed.
6. Gradually add half of the dry ingredients to the batter and mix until they are mostly combined.
7. In a separate bowl, combine the lemon juice, lemon zest, and buttermilk. Slowly add this mixture to the batter and mix until well combined.
8. Add the remaining dry ingredients to the batter and mix until well combined and smooth. Be careful not to overmix the batter; just ensure all ingredients are fully incorporated. Scrape down the sides of the bowl as needed.
9. Toss the blueberries with 1/2 a tablespoon of flour, gently combining them. Then, add the blueberries to the cake batter and fold them in to combine.
10. Divide the batter evenly between the prepared cake pans and bake for around 25-30 minutes, or until a toothpick comes out with just a few crumbs.
11. Remove the cakes from the oven and let them cool for around 3 minutes. Then, transfer them to cooling racks to cool completely.

For the frosting

1. In a big mixing bowl, mix together the cream cheese and butter until it’s smooth.
2. Add about half of the powdered sugar and mix until everything is well combined and smooth.
3. Now, add the vanilla extract and mix it in.
4. Put in the rest of the powdered sugar and mix until everything is well combined and smooth. Adjust the amount of powdered sugar based on how thick you want it.
5. To put the cake together, use a big serrated knife to make sure the tops of the cakes are even.
6. Place the first cake layer on a plate or a round piece of cardboard. Spread about 1 cup of frosting evenly on top of the cake.
7. Add the second cake layer and another cup of frosting.
8. Put the last layer on top and frost the outside of the cake. If you want a cool pattern on the side, use a 9-inch spatula and go around the cake while turning it. Start from the bottom and go up.
9. Now, make swirls of frosting on the top of the cake and decorate it with lemon slices and blueberries if you like.

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