Description
This Lemon Blueberry Cake is a moist and flavorful dessert featuring fresh blueberries and bright lemon zest, layered with a rich and creamy lemon cream cheese frosting. Perfect for gatherings and celebrations, it combines the tangy freshness of lemon with sweet blueberries for a delightful treat.
Ingredients
Cake
- 1 cup Oil (canola, vegetable, or olive)
- 3 large Eggs
- 1 1/3 cups Buttermilk
- 2 Tablespoons Fresh Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 2 cups Sugar
- 2 cups Flour (plus 2 Tablespoons for tossing with blueberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Blueberries
Frosting
- 1/2 cup Salted Butter (softened)
- 8 ounce package Cream Cheese (softened)
- 5 cups Powdered Sugar
- 1/2 teaspoon Fresh Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
Instructions
- Preheat oven and prepare wet ingredients: Preheat your oven to 325 degrees Fahrenheit. In a large mixing bowl, combine oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Beat these together for about 2 minutes until well mixed and smooth.
- Combine dry ingredients: In another large bowl, mix sugar, flour, baking powder, baking soda, and salt. This ensures that all the leavening agents and flour are evenly distributed.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and gently fold them in until just combined, being careful not to overmix to maintain batter lightness.
- Prepare blueberries and incorporate: In a small bowl, toss fresh blueberries with 2 tablespoons of flour to coat them. This helps prevent the berries from sinking to the bottom of the cake. Gently fold the coated blueberries into the batter.
- Prepare baking pans and bake: Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. Alternatively, you can use two 9-inch pans but note the baking time will increase. Pour the batter evenly into the pans. Bake 8-inch pans for 20-26 minutes or until a toothpick inserted in the center comes out clean. For 9-inch pans, bake 19-23 minutes (three pans) or 30-36 minutes (two pans). Allow cakes to cool completely before frosting.
- Make the lemon cream cheese frosting: In a large bowl, beat together softened butter and cream cheese for 4-5 minutes until light and fluffy, scraping down the sides frequently. Add powdered sugar, lemon juice, and lemon zest, then beat again until fully combined and smooth. Chill the frosting briefly if needed to firm up.
- Assemble the cake: Remove the cooled cake layers from the pans. Place one layer on your serving plate and spread a generous amount of frosting on top. Add the second layer on top, and spread frosting evenly over the entire cake. Garnish with fresh blueberries and lemon slices for a decorative and flavorful finish.
Notes
- Make sure to coat blueberries with flour before folding to prevent sinking.
- If you use two 9-inch pans instead of three, adjust baking time accordingly.
- Use room temperature eggs and dairy for best mixing results.
- You can substitute the oil with melted butter for a richer flavor if desired.
- Chilling the frosting before applying can make it easier to spread.
- Store leftover cake covered in the refrigerator to keep the frosting fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American