Lemon Blueberry Cake with whipped cream cheese frosting
A delightful lemon blueberry cake topped with a creamy whipped cream cheese frosting. Perfect for a summer dessert or special occasion.
Ingredients
Cake
- 0.75 cup salted butter (1½ sticks, softened)
- 0.25 cup coconut oil (room temperature)
- 1.33 cups granulated sugar
- 2 lemons (zest of 2 whole lemons)
- 3 large eggs (room temperature)
- 0.5 cup sour cream (or Greek yogurt, room temperature)
- 3 cups cake flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 1 cup whole milk (room temperature)
- 4 tbsp lemon juice (freshly squeezed)
- 2 cups fresh blueberries
Frosting
- 6 oz cream cheese (cold)
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 pinch salt
- 1.25 cups powdered sugar
- 1.33 cups heavy whipping cream (cold)
Garnish
- blueberries
- small mint leaves
- small lemon slices
Instructions
- Preheat oven to 350 ℉. Grease and flour cake pans. Combine lemon zest and sugar. Cream butter, coconut oil, and sugar.
- Add eggs and sour cream. Whisk flour, baking powder, and salt. Add ⅓ flour mixture and ⅓ milk/lemon juice to wet ingredients. Repeat.
- Fold in remaining flour and blueberries. Pour into pans and bake for 30 minutes. Cool on a wire rack.
- Invert cakes onto a wire rack to cool. Wrap cakes in plastic wrap and freeze if making ahead.
- Beat cream cheese. Add vanilla, salt, and powdered sugar. Add heavy cream and beat until stiff peaks form.
- Frost cake and decorate with lemon slices, blueberries, and mint leaves. Store in the fridge for up to 4 days.
Notes
For a more intense lemon flavor, add lemon extract to the cake batter.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Sodium: 200mg