Description

This Lemon Blueberry Cake is light, zesty, and bursting with juicy blueberries in every bite. Topped with lemon frosting, it’s perfect for spring gatherings, birthdays, or any occasion that calls for a fresh and delightful dessert.

Ingredients

Scale

Dry Ingredients:

3 cups (375 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
1 tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt

Wet Ingredients:

½ cup (113 g) unsalted butter, softened and cut into 8 pieces
½ cup (120 ml) canola, vegetable, or avocado oil
¾ cup (180 ml) buttermilk
2 tablespoons lemon zest (zest lemons before squeezing)
¼ cup (60 ml) lemon juice (fresh-squeezed preferred)
4 large eggs, room temperature preferred
½ teaspoon vanilla extract

Add-ins:

2 ½ cups (340 g) blueberries (fresh preferred, see note)

For the frosting:

1 batch lemon frosting or your preferred frosting.

Instructions

1️⃣ Preheat the oven:

Preheat to 350°F (175°C). Grease and flour three 8” round cake pans, then line the bottoms with parchment paper.

2️⃣ Mix the dry ingredients:

In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.

3️⃣ Incorporate the butter:

Using an electric mixer, add softened butter to the dry ingredients one tablespoon at a time. Mix until the mixture resembles a sandy texture.

4️⃣ Add the oil:

With the mixer on low, slowly drizzle in the oil until fully combined.

5️⃣ Prepare the wet mixture:

In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until smooth.

6️⃣ Combine wet and dry ingredients:

With the mixer on low, slowly drizzle the buttermilk mixture into the dry ingredients. Mix until the batter is smooth and fully combined.

7️⃣ Fold in the blueberries:

Use a spatula to gently fold in the blueberries, ensuring even distribution throughout the batter.

8️⃣ Divide and bake:

Evenly divide the batter into the prepared cake pans. Bake in the preheated oven for 30 minutes, or until the surface of the cakes springs back when touched and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

9️⃣ Cool the cakes:

Let the cakes cool in the pans for 10-15 minutes. Run a knife around the edges to loosen, then carefully invert onto a cooling rack. Allow cakes to cool completely before frosting.

🔟 Frost and serve:

Decorate the cooled cake with lemon frosting or your preferred frosting. Garnish with extra lemon zest or blueberries if desired.

Notes

Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent streaking. Toss them in a tablespoon of flour to help them stay suspended in the batter.
Buttermilk Substitute: If you don’t have buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added—let it sit for 5 minutes before using.
Pan Size: If using 9” pans, reduce the baking time slightly and check for doneness around 25 minutes.