Lemon Blueberry Cake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 18

Cooling time:: 1

Total Time: 1 48

Servings:

Calories: 694cal

Author: Ashley Fehr

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It's an easy layer cake for Easter or Spring!

Print Recipe

US Customary - Metric

Ingredients

Lemon Blueberry Cake

½ cup unsalted butter room temperature
½ cup canola oil 50g
1½ cups granulated sugar 300g
4 eggs
¾ cup milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1½ teaspoon baking powder
½ teaspoon salt
2 tablespoon lemon zest
2¼ cups all purpose flour fluffed and leveled, 293g
3 cups blueberries fresh
3 tablespoons all purpose flour

Cream Cheese Whipped Cream

1 package cream cheese room temperature 250g/8oz
1¾ cups powdered sugar
¾ cup heavy whipping cream 30-35% cold
zest of 1 lemon use ½ for a milder flavor
1 teaspoon vanilla extract

Instructions

Lemon Blueberry Cake

Preheat oven to 350 degrees. Lightly grease 3 8″ round cake pans, then dust with flour if desired, tapping the pan so that all excess flour is removed. You can line the pan with parchment paper as well, or instead of flour if you prefer.
In a large bowl with an electric mixer, beat the butter until smooth. Add the oil and sugar and beat again for 2-3 minutes.
Add eggs and beat until completely combined.
Add milk, lemon juice, and vanilla extract and beat on low speed until smooth.
Add baking powder, salt, and lemon zest and beat on low speed until combined.
Add flour, and stir just until no visible streaks of flour remain.
Divide cake batter evenly between the 3 pans.
Toss blueberries with 3 tablespoons flour and divide between pans on top of batter. Don't press in -- just let them sit on top.
Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Cheese Whipped Cream

In a medium bowl with an electric mixer, beat cream cheese until smooth.
Add powdered sugar and beat until combined.
Add cream, lemon zest and vanilla and beat on low speed until incorporated. Turn mixer to high and beat until light and fluffy and thickened (it should be spreadable, but you can chill before spreading for a firmer consistency). Adjust sweetness to taste.
Divide cream cheese whipped cream between cake layers to assemble and garnish as desired. You can slice it right away but it will be easier after a few hours in the fridge!

Notes

Storage:

Store: Store blueberry lemon cake in an airtight container in the refrigerator for up to 5 days.

Freeze:

Cake layers: Freezing the cake layers is super simple, just wait until they have completely cooled and wrap them tightly in plastic wrap. Then place the layers in a freezer-safe container or Ziploc bag and freeze them for up to 3 months. Defrost in the refrigerator before making the cream cheese frosting and assembling the cake.
Whole cake: Freezing the whole cake after it is frosted and assembled is easy too, you will just need to make sure to have a large enough container so that the frosting doesn't get misshapen. Store in the freezer for up to 2 months, and defrost it in the refrigerator overnight before slicing to serve.

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