Lemon Blueberry Cake
This STUNNING lemon blueberry cake - covered in blueberry buttercream - is bursting with fresh blueberries and lemon flavor! Lemon zest and lemon juice add great flavor to the cake batter, while fresh blueberries add a pop of color to the cake layers.
Ingredients
Lemon Blueberry Cake
- 4 and 1/4 cups (510g) all-purpose flour
- 1 and 1/2 Tablespoons (21g) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (340g) unsalted butter room temperature, cut into 1/4-inch cubes
- 3/4 cup (171ml) neutral tasting oil such as canola or vegetable
- 2 cups (398g) granulated sugar
- 2 teaspoons pure lemon extract
- 1 and 1/2 teaspoons pure vanilla extract
- 7 large eggs room temperature
- 1 cup (227ml) milk
- 1 cup (227g) sour cream
- 2 Tablespoons lemon juice freshly squeezed
- 2 cups fresh blueberries
- 2 teaspoons all-purpose flour
Blueberry Frosting
- 1 and 1/2 cups (680g) unsalted butter room temperature, cut into 1/4-inch pieces
- 1 cup brick-style cream cheese room temperature, cut into 1/4-inch pieces
- 2 and 1/2 pounds confectioners' sugar sifted
- 4 ounces freeze-dried blueberries pulsed into a fine powder
- 1/4 cup (57g) blueberry preserves
- 1 and 1/2 teaspoons lemon juice freshly squeezed
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
Instructions
Lemon Blueberry Cake
- Preheat the oven to 325 degrees (F). Line (3) 9-inch cake pans with parchment paper cutouts, then spray well with nonstick spray. Set aside.
- In a large bowl whisk the flour, baking powder, baking soda, and salt together until well combined, then set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and sugar, until completely smooth, about 2 minutes.
- Add the lemon extract and vanilla extract, and continue beating until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Turn the mixer off.
- In a large spouted measuring cup, whisk together the milk, sour cream, and lemon juice.
- With the mixer on low, add the dry ingredients in 3 increments, alternating with adding the wet ingredients (milk mixture), in 2 increments, beginning and ending with the dry ingredients.
- In a small bowl combine the fresh blueberries with 2 teaspoons of flour. Fold in the blueberries, mixing just until combined.
- Divide the batter evenly among the prepared cake pans, smoothing the tops. If you’d like to weigh the batter, I found my pans were each around 645 g of batter.
- Bake the cakes for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire baking rack for 20 minutes, then carefully turn the cakes out onto a large wire cooling rack. Cool completely before frosting - about 1 and 1/2 hours.
Blueberry Frosting
- Using a food processor or high-power blender, pulse the freeze-dried blueberries into a fine powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium-high (scraping down the sides as needed) until completely smooth, about 2 minutes.
- Add in the confectioners sugar, one cup at a time, on low speed. Once all of the sugar has been added, add in the blueberry powder, then the blueberry preserves.
- Add in the lemon juice, lemon extract, vanilla extract, and salt, then beat on high-speed for a 1 to 2 minutes - this thickens up the frosting and makes it nice and fluffy. If the frosting looks too thin at this point, beat in an additional ½ cup of sugar, beat, and add more if needed.
- Frost cake as desired, and decorate with extra blueberries!
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