Hi!! Here is the lemon blueberry cake I promised you!! It is SO good – hope you love it!
Lemon Blueberry Cake
Ingredients
Cake Batter
- 1/3 cup unsalted butter (at room temp)
- 1 1/2 cups granulated sugar
- 1/4 cup vegetable oil
- 3 large eggs (at room temp)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk (at room temp)
- 1/3 cup freshly squeezed lemon juice
- 2 tbsp lemon zest (I zested 2 lemons)
- 1 cup fresh blueberries
Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 and 1/2 cups powdered sugar
- 1 Tablespoon heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
1. Preheat and Prepare Pans
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch round cake pans, line the bottoms with parchment paper rounds, and then grease the parchment as well. This ensures the cake releases cleanly after baking.
2. Make the Cake Batter
- In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until smooth and creamy (about 1 minute).
- Add the granulated sugar and mix on medium-high speed until well combined (about 2 minutes).
- Pour in the oil and beat for another 3 minutes until the mixture is light and fluffy.
- Add the eggs and vanilla extract, and beat on medium speed until fully incorporated (about 1 minute). Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Pour in the milk, lemon juice, and lemon zest, and mix until everything is just blended. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking), and gently fold them into the batter.
3. Bake
- Divide the batter evenly between the prepared cake pans.
- Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing and frosting.
4. Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together on medium speed until smooth and lump-free (about 3 minutes).
- With the mixer on low, slowly add the powdered sugar, then add the heavy cream, vanilla extract, and a pinch of salt.
- Increase the speed to high and beat for another 3 minutes until the frosting is fluffy and spreadable.
5. Assemble and Frost the Cake
- Place one cake layer on your cake stand or serving plate.
- Spread a generous amount of frosting evenly over the top.
- Add the second cake layer and cover the top and sides with more frosting.
- Decorate with fresh blueberries, lemon slices, and optionally, some fresh basil or mint leaves.
- Refrigerate the cake for at least 45 minutes before slicing. This helps it set and prevents it from falling apart when cut.
Storage
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
