Lemon Blueberry Cake (Printable)
Moist, tangy cake loaded with fresh blueberries and zesty lemon, finished with tangy cream cheese frosting.
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour (310 g)
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 1/2 cup vegetable oil (120 ml)
07 - 1 1/2 cups granulated sugar (300 g)
08 - 3 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest (from about 2 lemons)
10 - 1/4 cup fresh lemon juice (60 ml)
11 - 1 cup whole milk, room temperature (240 ml)
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour (210 g)
→ For the Lemon Cream Cheese Frosting
14 - 8 oz cream cheese, softened (225 g)
15 - 1/4 cup unsalted butter, softened (60 g)
16 - 2 cups powdered sugar, sifted (240 g)
17 - 1 tablespoon fresh lemon juice
18 - 1 teaspoon finely grated lemon zest
19 - 1/2 teaspoon vanilla extract
20 - Pinch of salt
# How-to Steps:
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 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 Pointers:
01 -
- The oil and butter combination creates an incredibly tender crumb that stays moist for days
- Fresh blueberries burst in every bite while lemon keeps everything bright and not too sweet
02 -
- Room temperature ingredients aren't a suggestion here, cold eggs or milk will cause the batter to seize and create a tough cake
- Don't overmix the flour or you'll develop gluten and lose that tender texture we're after
03 -
- If your blueberries are huge, cut them in half so they distribute more evenly throughout the batter
- Brush the cooled cake layers with simple syrup before frosting for extra moisture and lemon intensity