Lemon Blueberry Cake
Lemon Blueberry Cake
Ingredients
For the Cake
- 3 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 3/4 cups granulated sugar
- 3 lemons, zested
- 1/2 cup unsalted butter, room temperature
- 1/2 cup neutral oil, (such as 100% pure avocado oil or vegetable oil)
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, do not use frozen
- 1 1/2 tablespoons cake flour, for tossing berries
For Assembly and Decoration
- as needed blueberry cream cheese frosting
- as needed lemon curd, store-bought
- as needed fresh blueberries, for decoration
- as needed lemon slices, for decoration
- as needed edible flowers, for decoration
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the 3 1/4 cups cake flour, baking powder, baking soda, and kosher salt. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, cream together the granulated sugar and lemon zest until fragrant. Add the room temperature unsalted butter and beat until light and fluffy. Gradually add the neutral oil, mixing until well combined.
⏱️ 5 min
- 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate small bowl, whisk together the room temperature buttermilk, fresh lemon juice, and vanilla extract.
⏱️ 5 min
- 4
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 5
In a small bowl, toss the fresh blueberries with 1 1/2 tablespoons of cake flour. Gently fold the floured blueberries into the cake batter.
⏱️ 3 min
- 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350
- 7
Once the cake layers are completely cool, place one baked cake layer on a cake stand or a sturdy surface. Using a piping bag filled with Blueberry Cream Cheese Frosting, pipe a spiral of frosting onto the top surface of the first cake layer, starting from the outer edge and moving inwards to create a border and fill the center.
⏱️ 3 min
- 8
Using a small offset spatula or knife, spread the piped frosting evenly across the top of the cake layer.
⏱️ 1 min
- 9
Spoon a generous amount of store-bought Lemon Curd onto the frosted cake layer. Spread the lemon curd evenly over the frosting.
⏱️ 1 min
- 10
Carefully place a second baked cake layer on top of the lemon curd and frosting.
⏱️ 1 min
- 11
Using the piping bag, pipe another spiral of Blueberry Cream Cheese Frosting onto the top surface of the second cake layer.
⏱️ 1 min
- 12
Spread this second layer of frosting evenly with an offset spatula.
⏱️ 1 min
- 13
Spoon a generous amount of Lemon Curd onto the second frosted layer and spread it evenly.
⏱️ 1 min
- 14
Carefully place the third and final baked cake layer on top of the lemon curd and frosting.
⏱️ 1 min
- 15
Apply a thin layer of Blueberry Cream Cheese Frosting around the sides and over the top of the entire assembled cake using an offset spatula. This thin layer is referred to as a crumb coat.
⏱️ 3 min
- 16
Apply a thicker, more comprehensive layer of Blueberry Cream Cheese Frosting to the sides and top of the cake. Use an offset spatula to smooth the top surface. For the sides, create decorative horizontal ridges or lines by dragging the edge of the spatula along the frosting while rotating the cake.
⏱️ 3 min
- 17
Arrange fresh blueberries, small lemon slices, and edible flowers on top of the frosted cake. Dust the top of the cake and the cake board around the base with powdered sugar for a finishing touch.
⏱️ 2 min
- 18
The cake is now ready to be sliced and served.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Cake
For the Cake
- 3 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 3/4 cups granulated sugar
- 3 lemons, zested
- 1/2 cup unsalted butter, room temperature
- 1/2 cup neutral oil, (such as 100% pure avocado oil or vegetable oil)
- 3 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, do not use frozen
- 1 1/2 tablespoons cake flour, for tossing berries
For Assembly and Decoration
- as needed blueberry cream cheese frosting
- as needed lemon curd, store-bought
- as needed fresh blueberries, for decoration
- as needed lemon slices, for decoration
- as needed edible flowers, for decoration
- as needed powdered sugar, for dusting
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the 3 1/4 cups cake flour, baking powder, baking soda, and kosher salt. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, cream together the granulated sugar and lemon zest until fragrant. Add the room temperature unsalted butter and beat until light and fluffy. Gradually add the neutral oil, mixing until well combined.
⏱️ 5 min - 3
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. In a separate small bowl, whisk together the room temperature buttermilk, fresh lemon juice, and vanilla extract.
⏱️ 5 min - 4
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 5
In a small bowl, toss the fresh blueberries with 1 1/2 tablespoons of cake flour. Gently fold the floured blueberries into the cake batter.
⏱️ 3 min - 6
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
⏱️ 30 min•🌡️ 350 - 7
Once the cake layers are completely cool, place one baked cake layer on a cake stand or a sturdy surface. Using a piping bag filled with Blueberry Cream Cheese Frosting, pipe a spiral of frosting onto the top surface of the first cake layer, starting from the outer edge and moving inwards to create a border and fill the center.
⏱️ 3 min - 8
Using a small offset spatula or knife, spread the piped frosting evenly across the top of the cake layer.
⏱️ 1 min - 9
Spoon a generous amount of store-bought Lemon Curd onto the frosted cake layer. Spread the lemon curd evenly over the frosting.
⏱️ 1 min - 10
Carefully place a second baked cake layer on top of the lemon curd and frosting.
⏱️ 1 min - 11
Using the piping bag, pipe another spiral of Blueberry Cream Cheese Frosting onto the top surface of the second cake layer.
⏱️ 1 min - 12
Spread this second layer of frosting evenly with an offset spatula.
⏱️ 1 min - 13
Spoon a generous amount of Lemon Curd onto the second frosted layer and spread it evenly.
⏱️ 1 min - 14
Carefully place the third and final baked cake layer on top of the lemon curd and frosting.
⏱️ 1 min - 15
Apply a thin layer of Blueberry Cream Cheese Frosting around the sides and over the top of the entire assembled cake using an offset spatula. This thin layer is referred to as a crumb coat.
⏱️ 3 min - 16
Apply a thicker, more comprehensive layer of Blueberry Cream Cheese Frosting to the sides and top of the cake. Use an offset spatula to smooth the top surface. For the sides, create decorative horizontal ridges or lines by dragging the edge of the spatula along the frosting while rotating the cake.
⏱️ 3 min - 17
Arrange fresh blueberries, small lemon slices, and edible flowers on top of the frosted cake. Dust the top of the cake and the cake board around the base with powdered sugar for a finishing touch.
⏱️ 2 min - 18
The cake is now ready to be sliced and served.
⏱️ 1 min