Lemon Blueberry Cake
A delightful cake that blends the tartness of lemon with the sweetness of blueberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter, softened provides richness
- 1 and 1/4 cups granulated sugar sweetens the cake
- 1/2 cup light brown sugar, packed adds moisture and depth
- 6 tablespoons vegetable oil or canola oil, or avocado oil, enhances moisture
- 4 large eggs, at room temperature binds ingredients
- 1 tablespoon pure vanilla extract adds flavor
- 3 cups all-purpose flour provides structure
- 2 teaspoons baking powder aids in rising
- 1/2 teaspoon baking soda helps with leavening
- 1/2 teaspoon salt balances sweetness
- 3/4 cup buttermilk, at room temperature adds moisture and tang
- 2 tablespoons lemon zest introduces freshness
- 1/2 cup lemon juice (from 3–4 lemons), at room temperature provides tartness
- 1 and 1/2 cups fresh blueberries adds flavor and sweetness
- 1 tablespoon all-purpose flour for blueberries, helps prevent sinking
Frosting Ingredients
- 8 ounces full-fat brick cream cheese, softened for creamy frosting
- 1/2 cup unsalted butter, softened for rich frosting texture
- 3 and 1/2 cups confectioners’ sugar sweetens and thickens frosting
- 1 tablespoon heavy cream for texture
- 1 teaspoon pure vanilla extract for frosting flavor
- Pinch of salt for frosting balance
Instructions
Preparation
- Preheat your oven to the appropriate setting.
- In a large mixing bowl, combine the softened unsalted butter with the granulated and brown sugars. Blend until the mixture is light and fluffy.
- Add in the vegetable oil, eggs, and pure vanilla extract to the sugar mixture. Mix thoroughly.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk.
- Gently fold in the lemon zest and lemon juice into the batter.
- In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour.
- Carefully fold the blueberries into the batter.
- Pour the batter into a greased 9×13-inch cake pan.
Baking
- Place the cake in the preheated oven and bake until it’s light golden brown.
- Remove it from the oven and allow it to cool in the pan for a few minutes before transferring to a wire rack.
Frosting
- In another bowl, combine the softened cream cheese, unsalted butter, and confectioners’ sugar. Mix until smooth.
- Add the heavy cream, pure vanilla extract, and a pinch of salt to the frosting mixture. Beat until well combined.
- Once the cake is completely cooled, spread the frosting generously over the top.
Serving
- Slice the cake into squares and enjoy!
Notes
For best results, ensure all ingredients are at room temperature and avoid overmixing the batter.