Lemon Blueberry Cake

This lemon blueberry layer cake combines soft lemon cake, juicy blueberries, and homemade lemon cream cheese frosting for a bright and beautiful dessert.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 25

Total Time 1

Servings servings

Calories 476kcal

Author Kate @ I Heart Eating

Equipment

2 8-inch round cake pans

Ingredients

Lemon Blueberry Cake

1 ⅔ cups sifted all purpose flour properly measured
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter at room temperature
3 tablespoons vegetable oil
1 cup granulated sugar
1 ½ tablespoons lemon zest
⅓ cup fresh squeezed lemon juice about 2 to 3 lemons
1 teaspoon vanilla extract
3 large eggs room temperature
¾ cup whole milk room temperature
1 cup fresh blueberries
1 tablespoon all-purpose flour

Lemon Cream Cheese Frosting

8 ounces cream cheese at room temperature
½ cup unsalted butter at room temperature
3 ½ cups powdered sugar
1 tablespoon fresh squeezed lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Grease 2 8-inch round cake pans or spray them with nonstick cooking spray.
In a medium bowl, add flour, baking powder, and salt. Whisk to combine. Set aside.
1 ⅔ cups sifted all purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
To the bowl of a stand mixer fitted with the paddle attachment, add butter. Beat on high for about 1 minute.
½ cup unsalted butter
Add oil, sugar, and lemon zest. Beat until well combined, about 2-3 more minutes.
3 tablespoons vegetable oil, 1 cup granulated sugar, 1 ½ tablespoons lemon zest
Add lemon juice, vanilla, and eggs. Beat again until combined, another 2-3 minutes.
⅓ cup fresh squeezed lemon juice, 1 teaspoon vanilla extract, 3 large eggs
Add the flour mixture to the stand mixer. Beat on low, then pour in the milk and mix until just combined. Do not overmix.
¾ cup whole milk
Add blueberries to a small bowl. Coat with 1 tablespoon of flour. Add to the bowl with the rest of the batter. Use a rubber spatula to gently fold the blueberries until evenly incorporated.
1 cup fresh blueberries
Spoon batter evenly into the prepared cake pans.
Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Remove cakes from the oven and let cool in the pan completely.
Once cakes are cool, make the frosting. Clean the bowl of your stand mixer.
Beat cream cheese and butter together with the paddle attachment, until smooth and creamy.
8 ounces cream cheese, ½ cup unsalted butter
Add powdered sugar, lemon juice, vanilla, and salt. Beat on high speed until fully incorporated and creamy, about 3-5 minutes.
3 ½ cups powdered sugar, 1 tablespoon fresh squeezed lemon juice, 1 teaspoon vanilla extract, 1/8 teaspoon salt
Assemble the cakes by leveling the layers, then placing one cake on a serving platter or cake stand.
Add ⅓ of the frosting to the top of the cake. Spread until smooth.
Top with the other cake layer.
Then frost the entire top and sides with remaining frosting.
Top with fresh blueberries and lemon slices.
Let chill in the refrigerator until ready to serve, at least 30 minutes so the frosting can thicken before slicing.

Notes

Butter: If you would like to use salted butter, omit the salt in the frosting and in the cake.

Oil: You can use any neutral oil, like olive oil or canola oil.

Lemon juice: I highly recommend using fresh lemon juice as bottled lemon juice can have an off flavor to it.

Milk: Whole milk will give you the softest, richest cake.

Cream cheese: I like to use full-fat cream cheese in the frosting. It will give you richer, creamier frosting. You could also use 1/3-less fat cream cheese.
Nutrition values are estimates.

Nutrition