Blueberry Lemon Cake
This Blueberry Lemon Cake is your answer if you want a moist, flavourful, and refreshing cake. Each bite is full of fresh flavours from lemon and juicy blueberries.
Ingredients
For The Blueberry Lemon Cake
- 2½ cups All-purpose flour, Spooned and levelled
- 3 teaspoon Baking powder
- 1 tablespoon Cornstarch
- ½ teaspoon Salt
- 2 cups Sugar
- 1 tablespoon Lemon zest, From one large lemon
- 3 tablespoon Lemon juice, From one large lemon
- ½ cup Oil
- 3 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- ½ cup Sour cream, Room temperature
- 1 cup Milk, Room temperature
- ¼ cup Buttermilk, Room temperature
- 2 cups Blueberries
- 2 tablespoon All-purpose flour, Spooned and levelled
For The Blueberry Filling
- 2 cups Blueberries
- ¼ cup Sugar
- 2 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
For The Blueberry Frosting
- 1 cup Butter, Room temperature
- 3 cups Powdered sugar
- 1 tablespoon Vanilla extract
- 2-3 tablespoon Heavy cream
- ¼ cup Blueberry filling
For The Blueberry Glaze
- 1 tablespoon Juice from the filling
- ½ cup powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- ½ cup Blueberries
Instructions
How To Make The Blueberry Cake
- Preheat the oven to 350°F, grease 2X8 or 3X6 inch pans, and dust with flour set aside.
- Sift all the dry ingredients, excluding the sugar, and set aside.2½ cups All-purpose flour, 3 teaspoon Baking powder, 1 tablespoon Cornstarch, ½ teaspoon Salt
- Mix milk and the buttermilk, and set aside.1 cup Milk, ¼ cup Buttermilk
- Add the lemon zest to the sugar and massage to release the lemon aroma.2 cups Sugar, 1 tablespoon Lemon zest
- With the stand mixer set on the whisk attachment, whisk together the oil, eggs, vanilla extract, and sugar mixture until well combined, about 2-3 minutes.½ cup Oil, 3 Eggs, 1 tablespoon Vanilla extract
- Add in the sour cream and lemon juice and mix.3 tablespoon Lemon juice, ½ cup Sour cream
- Using a spatula, add ⅓ of the dry ingredients alternating with the milk mixture. Repeat this three times, starting and ending with the dry ingredients. Put the bowl back on the stand mixer and whisk the batter for only 15 seconds. DO NOT OVERMIX.
- In a large bowl mix the blueberries and two tablespoones flour, and add the berries to the batter.2 tablespoon All-purpose flour, 2 cups Blueberries
- Pour the batter into the prepared pans and bake for 25-28 minutes or until the insert comes out clean. Let cool in the pan for 10 minutes and then transfer to a cooling rack. Let cool completely before frosting.
How To Make The Blueberry Filling
- Pour the berries, lemon juice, and cornstarch into a saucepan, mix and cook over medium heat. Stir the mixture constantly. The berries start to burst and release their juice and colour. Due to cornstarch, the mixture starts to thicken.2 cups Blueberries, ¼ cup Sugar, 2 tablespoon Lemon juice, 1 tablespoon Cornstarch
- Remove the mixture from the heat, add the vanilla extract and mix. Let the mixture cool completely before adding to the cake.1 teaspoon Vanilla extract
- This mixture should be about 1¾ cup. We need one cup for the cake filling and ¼ cup for the frosting. Save about 1-2 tablespoons of the filling juice for the glaze.
How To Make The Frosting
- Be sure to use the room temperature butter. Using the whisk attachment, beat the butter for about 10 minutes. Yes, 10 minutes. This makes the butter smooth, creamy, and light. Stop the mixer and scrape the sides and bottom of the bowl to incorporate all the butter. There should not be any yellow butter in the bottom of the pan.1 cup Butter
- Add the powdered sugar in ¼ cup at a time and mix well after each addition. Add the vanilla extract and mix well. The buttercream should be smooth, creamy, and spreadable.3 cups Powdered sugar, 1 tablespoon Vanilla extract
- If it is too stiff, add a couple of tablespoons of heavy cream; if it is too runny, add ¼ cup of powdered sugar.2-3 tablespoon Heavy cream
- Add ¼ cup of the blueberry filling that you put aside to the frosting and beat the buttercream for another few minutes until the mixture becomes smooth and creamy.¼ cup Blueberry filling
How To Make The Glaze
- Mix the powdered sugar, lemon juice, vanilla extract, and the reserved blueberry filling juice. If the glaze is too stiff, add one teaspoon of the blueberry juice and if it is too runny, add more powdered sugar to reach the right consistency.1 tablespoon Juice from the filling, ½ cup powdered sugar, 1 teaspoon Vanilla extract, 1 teaspoon Lemon juice
Assembly
- Place one cake layer on the turntable. Spread a layer of frosting over the cake. Use a piping bag to create a border on the margin of the cake. This will prevent the filling to ooz out.
- Pour half of the blueberry filling into the center of the cake. Place the second cake layer over the filling, repeat these steps, and place the last cake layer on top and frost the sides and top of the cake with more frosting.
- Make the glaze and pour it over the cake. You can top the cake with fresh blueberries.½ cup Blueberries
Nutrition
Calories: 688kcalCarbohydrates: 130gProtein: 7gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 112mgSodium: 304mgPotassium: 192mgFiber: 3gSugar: 56gVitamin A: 839IUVitamin C: 11mgCalcium: 77mgIron: 2mg
Tried this recipe?Let us know how it was!