Description
This Lemon Blueberry Cake combines tangy lemon zest and juice with juicy blueberries for a delightful dessert that’s as beautiful as it is delicious. Moist and fluffy layers pair perfectly with a creamy lemon frosting, creating a cake that’s perfect for birthdays, brunches, or any time you want a show-stopping treat. Follow the simple steps and tips for a foolproof, flavorful bake every time!
Ingredients
Dry Ingredients:
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
Wet Ingredients:
- ½ cup (113 g) unsalted butter, softened and cut into 8 pieces
- ½ cup (120 ml) canola, vegetable, or avocado oil
- ¾ cup (180 ml) buttermilk
- 2 tablespoons lemon zest (zest lemons before squeezing)
- ¼ cup (60 ml) lemon juice (fresh-squeezed preferred)
- 4 large eggs (room temperature preferred)
- ½ teaspoon vanilla extract
Blueberries:
- 2 ½ cups (340 g) blueberries (fresh or frozen, about 12 oz)
For Frosting:
- 1 batch of lemon frosting (or lemon cream cheese frosting, as provided above)
Instructions
1️⃣ Prepare Cake Pans and Preheat Oven:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper.
2️⃣ Combine Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt.
3️⃣ Add Butter:
Using an electric mixer on low speed, add the softened butter one piece at a time, allowing each piece to fully incorporate. The mixture should resemble a sandy texture.
4️⃣ Add Oil:
With the mixer on low, slowly drizzle in the oil until just combined.
5️⃣ Mix Wet Ingredients Separately:
In a separate bowl, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until smooth.
6️⃣ Combine Wet and Dry Mixtures:
Gradually add the wet mixture to the dry ingredients with the mixer on low. Mix until smooth and fully combined.
7️⃣ Fold in Blueberries:
Toss the blueberries in a tablespoon of flour to prevent sinking, then gently fold them into the batter with a spatula.
8️⃣ Divide and Bake:
Evenly divide the batter among the prepared pans. Bake for about 30 minutes, or until the tops spring back when touched and a toothpick comes out with a few moist crumbs.
9️⃣ Cool the Cakes:
Let the cakes cool in their pans for 10-15 minutes. Run a knife around the edges, invert onto a wire rack, and let cool completely.
🔟 Frost and Assemble:
Stack and frost the layers with your lemon frosting or cream cheese frosting. Decorate with blueberries, lemon slices, or powdered sugar if desired.
Notes
- Storage: Store the cake in an airtight container at room temperature for 2 days, or refrigerate for up to a week.
- Substitutions: Use raspberries or blackberries in place of blueberries for a twist. For a dairy-free version, substitute buttermilk with almond or oat milk soured with lemon juice.
- Make-Ahead: Bake the cake layers a day ahead, wrap them tightly in plastic, and frost on the day of serving.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.