Zesty Lemon Blueberry Layer Cake

Ingredients

For the Lemon Blueberry Cake:

• 2 1/2 cups (300g) all-purpose flour (plus 1 tbsp for tossing blueberries)
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (200g) granulated sugar
• 2 tbsp freshly grated lemon zest (from about 3 medium lemons)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/4 cup (60ml) vegetable oil
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/3 cup (80ml) fresh lemon juice
• 1/2 cup (120ml) milk or buttermilk, room temperature
• 2 cups (300g) fresh blueberries (or frozen, unthawed)

For the Lemon Cream Cheese Frosting:

• 8 oz (225g) brick cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 3 1/2 cups (420g) powdered sugar, sifted
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Pinch of salt

Instructions

1.Prepare Oven & Pans:350°F (175°C) oven setup.

Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.

2.Infuse Sugar with Lemon Zest:Releases aromatic citrus oils into the sugar.

In a large bowl, combine granulated sugar and fresh lemon zest. Rub them together using your fingertips for 1 to 2 minutes until the sugar resembles fragrant yellow sand.

3.Cream Butter, Oil & Sugar:

Add softened butter and vegetable oil to the lemon sugar. Beat with a stand mixer or hand mixer on medium-high speed for 3 minutes until pale and fluffy.

4.Mix Wet Ingredients:

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon juice, and milk (batter may look slightly curdled due to the lemon juice acid, which is normal).

5.Combine Dry Ingredients:

Whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Add to the wet batter and mix on low speed just until combined.

6.Coat & Fold Blueberries:Prevents blueberries from sinking to the bottom.

Toss blueberries with 1 tbsp of flour in a small bowl. Gently fold the flour-coated blueberries into the batter using a rubber spatula in 2–3 light strokes.

7.Bake & Cool:28 to 32 minutes at 350°F (175°C).

Divide batter evenly between prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.

8.Whip Frosting & Assemble:

Beat cream cheese and butter for 2 minutes until smooth. Add powdered sugar, 2 tbsp lemon juice, 1 tsp zest, and salt; beat on high for 3 minutes until light and fluffy. Frost between cooled layers and over the top and sides. Garnish with additional fresh blueberries and lemon slices.