Lemon Blueberry Cake
A delightful Lemon Blueberry Cake that's moist, flavorful, and perfect for any occasion. Bursting with fresh blueberries and zesty lemon, this cake is sure to be a crowd-pleaser.
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 Granulated Sugar
- 2 cups All-Purpose Flour (plus 2 Tbsp set aside for berries)
- 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 oz Cream Cheese (softened)
- 5 cups Powdered Sugar
- 1/2 teaspoon Fresh Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
Instructions
- Preheat oven to 325°F (163°C). Spray cake pans with non-stick spray.
- Beat oil, eggs, buttermilk, lemon juice, and lemon zest until well combined.
- Whisk together sugar, flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until combined. Toss blueberries with reserved flour, then fold into batter.
- Divide batter evenly between prepared pans.
- Bake 19-23 mins.
- Bake 30-36 mins. Bake until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10-15 minutes before inverting onto a wire rack to cool completely.
- Beat butter and cream cheese until light and fluffy. Beat in powdered sugar, lemon juice, and lemon zest until smooth. Chill frosting for 15-20 minutes.
- Place one cake layer on a plate. Spread frosting. Repeat with remaining layers. Frost the top and sides. Garnish with blueberries and lemon slices.
Notes
For a richer flavor, use brown butter in the frosting.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 4g | Fat: 22g | Sodium: 250mg