Lemon Blueberry Cake (Printable)
Moist, tangy cake loaded with fresh blueberries and zesty lemon flavor, finished with tangy cream cheese frosting.
# Ingredient List:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 tbsp finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup whole milk, room temperature
12 - 1 tsp vanilla extract
13 - 1 1/2 cups fresh blueberries
→ For the Lemon Cream Cheese Frosting
14 - 8 oz cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 tbsp fresh lemon juice
18 - 1 tsp finely grated lemon zest
19 - 1/2 tsp vanilla extract
20 - Pinch of salt
# Directions:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients, mixing just until combined. Pour in the milk and mix. Add the remaining flour mixture and mix until just incorporated.
06 - Gently fold in the blueberries that have been tossed with 1 tablespoon of flour.
07 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat cream cheese and butter together until creamy. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until smooth and fluffy.
10 - Once cakes are completely cool, spread a layer of frosting over one layer, top with the second cake, and frost the top and sides. Garnish with extra blueberries and lemon zest if desired.
# Expert Tips:
01 -
- The butter and oil combination creates impossibly tender crumbs while keeping the cake moist for days
- Fresh blueberries burst between your teeth, their sweetness balancing the lemon's bright punch
02 -
- Room temperature ingredients aren't a suggestion, they're the difference between light and tender versus dense and rubbery
- Tossing blueberries in that extra tablespoon of flour keeps them evenly distributed instead of sinking to create a soggy bottom layer
03 -
- Zest your lemons before juicing them, it's nearly impossible to get good zest from a squeezed lemon
- Use a scale for flour if you have one, cup measurements can vary wildly and affect your final texture