Lemon Blueberry Cake
A delightful and easy-to-make cake that combines fresh blueberries and zesty lemon, perfect for gatherings or a sweet treat any time of the day.
Ingredients
Blueberry Filling
- 4 cups blueberries, fresh or thawed Adds natural sweetness and moisture
- 1 cup granulated white sugar Sweetens the filling
- Juice of 2 lemons lemon juice Provides acidity for balance
Cake Batter
- 3 cups all-purpose flour, spooned and leveled Provides structure and texture
- 1 tablespoon baking powder Leavening agent for rise
- ½ teaspoon salt Enhances flavor
- ½ cup unsalted butter, at room temperature Adds richness
- ½ cup vegetable oil Keeps cake moist
- 1 ¾ cups granulated white sugar Sweetens the batter
- 3 large eggs Binds ingredients together
- 1 cup milk Adds moisture
- ½ cup freshly squeezed lemon juice Intensifies lemon flavor
- 2 teaspoons vanilla extract Adds warmth
- 1 tablespoon lemon zest Boosts lemon flavor
Cream Cheese Frosting
- 1 cup unsalted butter, at room temperature Adds creaminess
- 8 oz cream cheese, softened Provides richness and tang
- 2 cups powdered sugar, sifted Sweetens the frosting
- 1-2 tablespoons freshly squeezed lemon juice Adds flavor and creaminess to frosting
Instructions
Preparation of Blueberry Filling
- In a medium saucepan, combine the blueberries, sugar, and lemon juice. Heat over medium until the mixture begins to thicken, about 5-10 minutes. Let it cool.
Cake Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch baking pans.
- Mix together the flour, baking powder, and salt in a bowl.
- In another bowl, beat together the butter, vegetable oil, and sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture, fully incorporating each egg before adding the next.
- Gradually mix the dry ingredients into the wet mixture alternating with milk and lemon juice, starting and ending with flour.
- Stir in the vanilla extract and lemon zest until well combined.
- Pour the batter into the prepared pans and spread it evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire rack. Allow them to cool completely.
Frosting
- Beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add sifted powdered sugar and lemon juice, mixing until creamy and spreadable.
Assembly
- Level the cooled cakes and spread a layer of frosting on top of one cake, followed by some of the blueberry filling. Place the second cake on top and repeat the process, finishing with frosting on top and sides.
- Chill the assembled cake for at least 4 hours to set.
Notes
Ensure all ingredients are at room temperature for best mixing. Use fresh lemon juice and zest for optimal flavor. Chill the cake after assembly for the best presentation and flavor melding.