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Lemon Blueberry Cake Recipe

★★★★★

4.9 from 109 reviews
  • Author: Mariam
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This delightful Lemon Blueberry Cake is a moist and flavorful layered cake bursting with fresh lemon zest and juicy blueberries. The cake layers are tender yet sturdy, made with a blend of butter, oil, and sour cream for a perfectly balanced texture. Finished with a smooth, creamy cream cheese frosting and decorated with lemon slices and blueberries, this cake is a refreshing and elegant dessert perfect for spring or summer gatherings.

Ingredients

Scale

Cake Layers

  • 2 3/4 cups + 2 tbsp (374g) all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 3/4 cups (362g) sugar
  • 1 tsp vanilla extract
  • 6 tbsp (86g) sour cream
  • 4 large eggs
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tbsp fresh lemon zest (about 3 large lemons)
  • 1/4 cup (60ml) buttermilk
  • 1 3/4 cups (about 260g) blueberries

Frosting

  • 16 oz (452g) cream cheese, room temperature
  • 1 cup (224g) unsalted butter, room temperature
  • 11 cups (1265g) powdered sugar
  • 2 tsp vanilla extract

Decorations

  • Lemon slices
  • Blueberries, for decorating

Instructions

  1. Prepare the Cake Pans: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C) to ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside for later incorporation into the batter.
  3. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat together the room temperature butter, vegetable oil, and sugar until the mixture is light in color and fluffy, which will take about 1 1/2 to 2 minutes. This step is important to ensure a light cake texture.
  4. Add Flavor and Moisture: Mix in the vanilla extract and sour cream until fully combined, enriching the batter with flavor and moisture.
  5. Add Eggs: Add eggs one at a time, mixing just until mostly combined after each addition. Scrape down the bowl sides periodically to ensure all ingredients are well incorporated.
  6. Incorporate Dry Ingredients Partially: Add half of the dry flour mixture to the batter and mix until mostly combined, but do not over mix.
  7. Add Lemon Mixture: Combine fresh lemon juice, lemon zest, and buttermilk in a separate bowl. Slowly add this mixture into the batter, mixing until well combined to infuse the batter with citrus flavor.
  8. Add Remaining Dry Ingredients: Add the remaining flour mixture and mix until smooth and well incorporated, again taking care not to over mix.
  9. Fold in Blueberries: Toss blueberries with 1/2 tablespoon of flour to avoid sinking, then gently fold them into the batter until evenly distributed.
  10. Divide and Bake: Evenly divide the batter among the prepared cake pans, spreading to the edges. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  11. Cool Cakes: Remove cakes from the oven and allow them to cool in their pans for 2-3 minutes. Then transfer to cooling racks to cool completely.
  12. Make the Frosting: In a large bowl, beat the room temperature cream cheese and butter together until smooth and creamy.
  13. Add Powdered Sugar: Add about half of the powdered sugar to the bowl and beat until smooth. Add the vanilla extract and mix until well combined.
  14. Finish Frosting: Add the remaining powdered sugar and beat until the frosting is smooth and spreadable. Adjust the consistency by adding more powdered sugar if needed.
  15. Level Cakes: If the cake layers have domed on top, use a serrated knife to carefully level them to ensure even stacking.
  16. Assemble Cake Layers: Place the first cake layer on your serving plate or cake board and spread about 1 cup of frosting evenly over the top.
  17. Add Additional Layers: Place the second layer on top of the first and spread another cup of frosting.
  18. Finish Assembly: Top with the final cake layer and frost the entire exterior of the cake with the remaining frosting. For a smooth finish, use an offset spatula and a rotating cake turntable to create a neat appearance. You can also create a line pattern around the sides using a 9-inch offset spatula, starting from the bottom and working your way up.
  19. Decorate: Pipe swirls of frosting on top of the cake using a piping bag fitted with your preferred tip. Garnish with fresh lemon slices and blueberries for an attractive and flavorful finishing touch.

Notes

  • Be careful not to over mix the batter once the dry ingredients are added to keep the cake tender and light.
  • Tossing the blueberries in flour before folding prevents them from sinking to the bottom of the cake layers.
  • Make sure all dairy ingredients like butter and cream cheese are at room temperature for a smooth frosting.
  • Use a serrated knife to level domed cake tops to ensure a stable and professional-looking layered cake.
  • You can make the cake layers a day in advance and store them well wrapped at room temperature or refrigerated. Assemble and frost the cake on the day of serving for best freshness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Lemon Blueberry Cake, Layer Cake, Cream Cheese Frosting, Spring Dessert, Summer Cake, Homemade Cake

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Find it online: https://aromaofgrandma.com/lemon-blueberry-cake-recipe/