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Lemon Blueberry Cake

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A moist and fluffy lemon blueberry cake bursting with fresh blueberries and bright citrus flavor, perfect for spring and summer celebrations.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup buttermilk
  • 2 cups fresh blueberries
  • 1 tbsp all-purpose flour (to coat blueberries)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter, oil, and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla, lemon zest, and lemon juice.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Toss the blueberries with 1 tbsp flour and gently fold into the batter.
  7. Divide batter evenly between prepared pans and smooth the tops.
  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Frost as desired (cream cheese or lemon buttercream recommended).

Notes

  • Use fresh blueberries for best results, but frozen can work if thawed and drained.
  • Do not overmix the batter to ensure a tender crumb.
  • Cake layers can be made a day ahead and stored wrapped at room temperature.

Nutrition

Find it online: https://ukfinda.com/lemon-blueberry-cake/