Lemon Blueberry Cake (The BEST)
Delicious Lemon Blueberry Cake made with fresh blueberries and zesty lemon for a perfect dessert.
Equipment
- 9-inch round baking pans
- mixing bowls
- electric mixer
- Sifter
- spatula
Ingredients
CAKE
- 3 cups all-purpose flour measured correctly, see note
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup butter-flavored shortening
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure lemon extract
- ½ cup sour cream
- 1 cup whole milk
- 2 teaspoons lemon zest you'll need about 2 large lemons
- ¼ cup fresh lemon juice from the 2 large lemons
- 2 cups fresh blueberries see note
- 1 tablespoon all-purpose flour for coating blueberries
CREAM CHEESE FROSTING
- 2 8 oz cream cheese room temperature
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar sifted
Decorations (optional)
- Fresh blueberries
- lemon peel ribbons or zest
- edible flowers see note
Instructions
Make the Cake
- Preheat oven to 350 F. Grease (3) 9-inch round baking pans with shortening and lightly coat with flour. Set aside.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In another large bowl, cream together butter, shortening, and granulated sugar until well combined.
- Mix in eggs and egg yolks one at a time. Then mix in vanilla extract and lemon extract. Set aside.
- In a medium-sized bowl, stir together sour cream, milk, lemon zest, and lemon juice until combined.
- Mix the dry ingredients into the creamed sugar mixture, while alternating with the milk mixture. Mix until batter is fully combined and no flour remains.
- In a medium-sized bowl, add blueberries and flour. Gently toss so that blueberries are coated into the flour.
- Very gently fold the blueberries into the batter, being careful not to break them open.
- Pour the batter evenly into the 3 prepared pans.
- Bake on the middle rack for 24-26 minutes or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool on a cooling rack.
Make The Frosting
- When the cakes are almost done cooling, make the frosting by creaming together butter and cream cheese until well combined.
- Add in vanilla extract.
- Mix in powdered sugar a cup at a time, until frosting becomes creamy.
- Frost, stack, and decorate the cake!
- Refrigerate the cake to let the frosting firm up. Store cake in the fridge and allow to come to room temperature before serving.
Notes
To measure flour, fluff the flour with a spoon and then spoon it into the measuring cup to prevent air pockets. Use fresh blueberries and ensure any edible flowers are pesticide-free.
Nutrition
Serving: 1slice
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