A lemon blueberry cake that starts with a moist and soft lemon cake and is topped with blueberries that are rich in juice. Then top with cream cheese frosting with lemon hints. A simple recipe that goes well with spring and summer.
Many people have requested this lemon blueberry cake and I am happy to finally share it with you today! With lemon notes on both the sugar frosting and the cake and rich blueberries on all layers, this cake is fruity and light. It’s absolutely perfect in the spring and will be a very welcome addition to this year’s Easter dessert table.
Ingredients Of Lemon Blueberry Cake
- Prepare 3 cups all-purpose flour (375g)
- Prepare 1 ½ cups granulated sugar (300g)
- You need 1 Tablespoon cornstarch
- Prepare 2 teaspoons baking powder
- It’s ½ teaspoon baking soda
- It’s ½ teaspoon table salt
- Prepare ½ cup unsalted butter softened and cut into 8 pieces (113g)
- You need ½ cup canola or vegetable oil (120ml)
- You need ¾ cup buttermilk (180ml)
- Prepare 2 Tablespoons lemon zest zest lemons before squeezing
- You need ¼ cup lemon juice fresh-squeezed preferred (60ml)
- Prepare 4 large eggs room temperature preferred
- Prepare ½ teaspoon vanilla extract
- You need 2 ½ cups blueberries see note (12 oz/340g)
- You need 1 batch lemon frosting or preferred frosting
Lemon Blueberry Cake Instructions
- Preheat the oven to 350F, refreshingly bake three 8-inch round cake pans, oil the sides, grind the flour, and line the floor with parchment. Set aside.
- Sprinkle flour, sugar, cornstarch, baking powder, baking soda and salt together in a large bowl.
- Using an electric mixer, add one spoon of soft butter at a time and add the next spoon only after combining the first spoon.
- The mixture looks like sand in texture.
- Pour the oil slowly while mixing at low speed.
- Stir together in a separate bowl or large measuring cup until the buttermilk, lemon gest, lemon juice, eggs and vanilla extract are mixed.
- Keep the mixer spinning at low speed and slowly rain the buttermilk mixture until the dough is smooth and fully bonded.
- Use a spatula to stir in blueberries.
- Divide the dough evenly into the prepared cake pan and put it in the 350F oven. (If the oven isn’t big enough to hold all three fans, or if you only have two fans, you can leave the dough left on the counter as it is. Bake for 30 minutes or cake. The top of the cake is felt again, and the toothpick inserted in the center is baked with a little damp shavings until it is almost clean.
- After chilling the cake in a cake pan for 10-15 minutes, place a knife on the end of the fan to loosen the cake, carefully turn it over in a cooling rack and allow it to cool completely before decorating.
- Once completely cooled, decorate the cake with lemon icing (or the desired icing).