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Super Moist Lemon Blueberry Cake

Super Moist Lemon Blueberry Cake That Will Wow Your Guests

This Super Moist Lemon Blueberry Cake is the perfect balance of citrus and sweetness, ideal for summer gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Vegetable Oil Can replace with canola oil.
  • 1/2 cup Unsalted Butter Use room temperature.
  • Zest of 1 lemon Lemon Zest Avoid the bitter white pith.
  • 1 cup Granulated Sugar Light brown sugar can be used.
  • 3 large Eggs Room temperature for best incorporation.
  • 1 cup Buttermilk Can make homemade buttermilk.
  • 1 teaspoon Lemon Extract Vanilla extract can be used as an alternative.
  • 1 teaspoon Vanilla Extract Can be omitted for more lemon-forward taste.
  • 2 cups All-Purpose Flour Cake flour can be used for lighter texture.
  • 2 teaspoons Baking Powder Ensure it’s fresh.
  • 1/2 teaspoon Salt
  • 2 cups Fresh Blueberries Frozen blueberries can be substituted.
For the Lemon Frosting
  • 1/2 cup Unsalted Butter Base for the frosting.
  • 8 ounces Cream Cheese Provides creaminess.
  • 4 cups Powdered Sugar Use more if necessary.
  • 2 tablespoons Milk Adjusts frosting consistency.
  • 1 teaspoon Vanilla Extract Can be omitted.
  • Zest of 1 lemon Lemon Zest
  • Pinch Salt Balances sweetness.

Equipment

  • stand mixer
  • 9-inch round cake pans
  • Mixing bowls
  • paddle attachment
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare two 9-inch round cake pans by greasing with butter and dusting with flour.
  2. In a medium bowl, combine granulated sugar and lemon zest, rubbing the zest into the sugar until fragrant.
  3. In a stand mixer, cream together softened unsalted butter and vegetable oil on medium speed until smooth. Add the lemon-sugar mixture and beat until light and fluffy.
  4. Add eggs one at a time, ensuring each is mixed in before adding the next. Then add lemon and vanilla extracts.
  5. In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually add this mixture to the batter, alternating with buttermilk. Fold in fresh blueberries.
  6. Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
  7. While the cake cools, prepare the frosting by beating together unsalted butter and cream cheese, then gradually mix in powdered sugar and milk.
  8. Once the cakes are cool, place one layer on a serving plate and spread lemon frosting on top before placing the second layer on top and frosting the sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 220mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature and do not overmix the batter.

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