Description
A light and fluffy lemon blueberry cake topped with a creamy whipped lemon frosting, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tbsp all-purpose flour (to toss blueberries)
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tbsp fresh lemon juice (for frosting)
- 1 tsp lemon zest (for frosting)
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper for easier release.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Wet Ingredients: In a large mixing bowl, combine the sugar, oil, eggs, lemon zest, lemon juice, and vanilla extract. Beat until the mixture is light and creamy.
- Alternate Mixing: Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
- Add the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom). Gently fold the berries into the batter with a spatula.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Smooth the tops and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Make the Whipped Lemon Frosting: In a chilled mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar, lemon juice, and zest, and continue whipping until stiff peaks form. Be careful not to overwhip—it should be fluffy and spreadable.
- Assemble the Cake: Once the cakes are fully cooled, place one layer on your serving plate. Spread a generous layer of the whipped lemon frosting over the top, then add the second cake layer. Frost the top and sides with the remaining frosting. Garnish with extra blueberries or lemon zest if desired.
Notes
- For best results, use fresh lemon juice and zest.
- If using frozen blueberries, do not thaw them before adding to the batter.
- Make sure to not overmix the batter to keep the cake light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg