Lemon Blueberry Cake (Printable)
Moist, tangy cake loaded with fresh blueberries and zesty lemon, finished with smooth cream cheese frosting.
# What You'll Need:
→ Cake Components
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→ Lemon Cream Cheese Frosting
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# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans, or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add half of the flour mixture to the wet ingredients, mixing just until combined. Pour in the milk and mix. Add the remaining flour mixture and mix until just incorporated.
06 - Gently fold in the blueberries that have been tossed with flour to prevent sinking.
07 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat cream cheese and butter together until creamy. Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until smooth and fluffy.
09 - Once cakes are completely cool, spread a layer of frosting over one layer, top with the second cake, and frost the top and sides. Garnish with extra blueberries and lemon zest if desired.
# Expert Tips:
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- The texture is impossibly moist without feeling heavy or dense
- Fresh lemon cuts through the sweetness making every bite feel bright and balanced
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- Room temperature ingredients mix together better so take everything out of the fridge at least an hour before you start
- Overmixing the batter once the flour is added will make the cake tough so stop as soon as you see no dry streaks
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- Brush the warm cake layers with a lemon syrup before frosting for an extra punch of flavor
- Frozen blueberries work perfectly fine just do not thaw them first or they will bleed into the batter