Lemon Blueberry Cake (Printable)
Moist, tangy cake with fresh blueberries and bright lemon flavor, topped with creamy lemon cream cheese frosting.
# What You Need:
→ Cake Components
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
14 - 1 tbsp flour for coating blueberries
→ Lemon Cream Cheese Frosting
15 - 8 oz cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1 tbsp fresh lemon juice
19 - 1 tsp finely grated lemon zest
20 - 1/2 tsp vanilla extract
21 - Pinch of salt
# How To Make:
01 - Preheat 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 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 Tips:
01 -
- The combination of butter and oil creates an incredibly moist crumb that stays fresh for days unlike traditional butter cakes that dry out
- That lemon cream cheese frosting is the kind of thing people will ask you about for years after first tasting it
- The tart blueberries cut through the sweetness perfectly so every bite feels balanced and refreshing rather than cloying
02 -
- Room temperature ingredients are non-negotiable here because cold ingredients will cause your batter to curdle and result in a dense, uneven texture
- The combination of butter and oil is what makes this cake exceptionally moist while still maintaining that buttery flavor we all crave
- Overmixing after adding the flour develops gluten and will turn your tender cake into something resembling a rubbery kitchen sponge
03 -
- Zest your lemons before juicing them because it's nearly impossible to zest a juiced lemon properly
- If your blueberries are very large, cut them in half before tossing with flour so they distribute more evenly throughout the batter