Description
This delightful Lemon Blueberry Cake combines fresh blueberries with the bright, tangy flavor of lemon in a moist and fluffy cake layered with a smooth cream cheese lemon frosting. Perfect for gatherings or as a refreshing dessert to brighten up any occasion.
Ingredients
Scale
Blueberry Mixture
- 2 pints fresh blueberries
- 1 cup light brown sugar (packed)
- ¼ cup lemon juice
- 1 tbsp water
- 1 Tablespoon cornstarch
Cake
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter (room temperature)
- 3 large eggs
- 1 cup milk
- â…” cup lemon juice
- 1 ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 2 cups caster sugar
Frosting
- 2 sticks unsalted butter (room temperature)
- 1 brick cream cheese (room temperature)
- 2-3 cups powdered sugar
- 2 tbsp lemon juice
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine the fresh blueberries, light brown sugar, ¼ cup lemon juice, water, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens and becomes syrupy. Set aside to cool completely before assembling the cake.
- Mix the Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and a lighter texture for the cake.
- Prepare the Cake Batter: In another large bowl, cream together 1 stick of unsalted butter and caster sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon juice, vanilla extract, and vegetable oil. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
- Make the Cream Cheese Lemon Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and lemon juice, continuing to beat until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of the cooled blueberry filling over it. Add a layer of cream cheese lemon frosting on top. Place the second cake layer over the filling and frost the top and sides evenly with the remaining frosting. Decorate with fresh blueberries if desired.
Notes
- Ensure the blueberry filling is completely cooled before assembling to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- For a more intense lemon flavor, add lemon zest into the cake batter and frosting.
- Store the cake in the refrigerator for up to 4 days to keep the cream cheese frosting fresh.
- Let the cake come to room temperature before serving for the best texture and flavor.
