Lemon Blueberry Cake (Printable)

Moist, tangy cake with fresh blueberries and bright lemon flavor, topped with creamy lemon frosting.

# What You'll Need:

→ Cake Components

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 tbsp finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup whole milk, room temperature
12 - 1 tsp vanilla extract
13 - 1 1/2 cups fresh blueberries

→ Lemon Cream Cheese Frosting

14 - 8 oz cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 tbsp fresh lemon juice
18 - 1 tsp finely grated lemon zest
19 - 1/2 tsp vanilla extract
20 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat butter, oil, and granulated sugar in a large bowl until light and fluffy, approximately 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 milk and mix. Add remaining flour mixture and mix until just incorporated.
06 - Gently fold in the blueberries that have been tossed with flour.
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes 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.

# Expert Hints:

01 -
  • The combination of oil and butter creates an incredibly moist crumb that stays fresh for days
  • Fresh blueberries burst in every bite, creating little pockets of sweet juice throughout the cake
  • The cream cheese frosting perfectly balances the tangy lemon without being too sweet
02 -
  • Room temperature ingredients mix together better and create a smoother batter
  • Overmixing the flour will make the cake tough, so stop as soon as it disappears
  • The cake must be completely cool before frosting or the frosting will melt and slide off
03 -
  • Zest your lemons before juicing them, it's much easier to handle
  • Use a microplane for the finest, most flavorful zest without the bitter pith

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