Description
This Lemon Blueberry Cake combines the fresh, tangy flavor of lemon with juicy blueberries in a moist, tender cake, topped with a rich lemon cream cheese frosting. Perfect for celebrations or a delightful afternoon treat, this cake layers citrus zest and berry sweetness for a delightful balance.
Ingredients
Scale
Blueberry Mixture
- 2 pints fresh blueberries
- 1 cup light brown sugar (packed)
- ¼ cup lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch
Cake Batter
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (½ cup) unsalted butter, room temperature
- 3 large eggs
- 1 cup milk
- ⅔ cup lemon juice
- 1½ teaspoons vanilla extract
- ½ cup vegetable oil
- 2 cups caster sugar
Lemon Cream Cheese Frosting
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 brick (8 oz) cream cheese, room temperature
- 2-3 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine the blueberries, light brown sugar, ¼ cup lemon juice, water, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture will ensure your cake layers rise evenly and have a tender crumb.
- Make the Cake Batter: In a separate large mixing bowl, beat the unsalted butter, caster sugar, and vegetable oil together until light and fluffy. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and lemon juice. Then alternately add the dry flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide half of the cake batter evenly between the pans. Spoon half of the blueberry filling over the batter, then carefully add the remaining batter on top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in pans on a wire rack.
- Prepare the Lemon Cream Cheese Frosting: Beat the unsalted butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the lemon juice until the frosting is smooth and spreadable.
- Frost the Cake: Once the cake layers are completely cooled, spread a layer of frosting on the top of one cake layer. Carefully place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with fresh blueberries if desired. Chill slightly before slicing and serving.
Notes
- Use fresh blueberries for best flavor and texture; frozen blueberries can alter the moisture content.
- Make sure the butter, cream cheese, and eggs are at room temperature for a smooth batter and frosting.
- Do not overmix the batter to keep the cake light and fluffy.
- The frosting can be adjusted in sweetness by altering the amount of powdered sugar.
- Store any leftovers in the refrigerator for up to 4 days, and bring to room temperature before serving for the best taste.
