Description
A bright and refreshing cake featuring moist lemon-infused layers bursting with juicy blueberries, all wrapped in a luscious lemon cream cheese frosting.
Ingredients
- For the Cake:
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup buttermilk, room temperature
- 1 and 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for tossing the blueberries)
- For the Lemon Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 and 1/2 cups confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (177°C). Grease and lightly flour three 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, using a mixer, beat the butter, oil, granulated sugar, and brown sugar together until creamy and smooth.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, lemon zest, and lemon juice.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with dry ingredients. Mix each addition just until incorporated.
- Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool completely in the pans set on a wire rack before frosting.
- For the Frosting: In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat until fully combined and creamy.
- Assemble the cake by layering and frosting each layer, then frost the outside of the cake.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the cake.
- Ensure the cake layers are completely cool before applying the frosting to avoid melting.
- Feel free to decorate the cake with extra blueberries or lemon zest for a finishing touch.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 42 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
