Lemon Blueberry Cake (Printable)
Moist, tangy cake loaded with fresh blueberries and zesty lemon flavor, finished with smooth cream cheese frosting.
# What You'll Need:
→ Cake Components
01 - 2 1/2 cups all-purpose flour
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
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup whole milk, room temperature
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries
14 - 1 tablespoon flour for coating blueberries
→ Lemon Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 tablespoon fresh lemon juice
19 - 1 teaspoon finely grated lemon zest
20 - 1/2 teaspoon vanilla extract
21 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, oil, and granulated sugar in a large bowl until light and fluffy, approximately 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 milk and mix. Add remaining flour mixture and mix until just incorporated.
06 - Gently fold in blueberries that have been tossed with flour.
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat cream cheese and butter together until creamy. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until smooth and fluffy.
09 - Once cakes are completely cool, spread a layer of frosting over one layer, top with second cake, and frost the top and sides. Garnish with extra blueberries and lemon zest if desired.
# Expert Tips:
01 -
- The combination of butter and oil keeps the cake incredibly moist while still having that tender homemade texture you crave
- Fresh lemon zest and juice create these bright popping moments that cut through the richness perfectly
02 -
- Room temperature ingredients are non negotiable here, cold ingredients will cause your batter to curdle and create a dense texture
- Let those cakes cool completely before frosting or you will end up with melted frosting sliding right off the sides
03 -
- Brush the cooled cake layers with a little lemon syrup before frosting for an extra punch of lemon flavor that soaks right in
- Frozen blueberries work perfectly fine here, just do not thaw them first or they will bleed into the batter too much