Description
This Lemon Blueberry Cake is a moist, fluffy layer cake bursting with fresh blueberries and tangy lemon flavor. Paired with a creamy lemon-infused frosting, it’s the perfect spring and summer dessert for brunches, birthdays, or any sunny celebration.
Ingredients
Units
Scale
- For the Cake
- 2 and 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 and 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest and juice.
- Alternately add dry ingredients and buttermilk, mixing just until combined.
- Gently fold in blueberries coated in flour.
- Divide batter evenly between pans and bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add lemon juice, zest, and vanilla. Gradually beat in powdered sugar until desired consistency.
- Assemble cake by spreading frosting between layers and over top and sides. Decorate with extra blueberries or lemon slices if desired.
Notes
- Coating blueberries in flour prevents them from sinking to the bottom of the cake.
- You can substitute buttermilk with 1 cup milk + 1 tbsp lemon juice (let sit 5 minutes).
- Chill cake for 30 minutes before slicing for cleaner cuts.
Nutrition
- Calories: ~390
- Sugar: ~30g
- Sodium: ~230mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~80mg
