Description
This lemon blueberry cake combines bright lemon and sweet blueberries, perfect for a small party or a quiet tea.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, room temp
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) milk, room temp
- 1/4 cup (60 ml) fresh lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries, tossed in 1 tbsp flour
- 1 1/2 cups (360 ml) heavy cream, cold (for frosting)
- 1/4 cup (30 g) powdered sugar (for frosting)
- 2 tbsp lemon curd or 2 tbsp lemon juice + 1 tsp zest (for frosting)
- 4 oz (110 g) cream cheese, soft (for frosting)
Instructions
- Heat oven to 350°F (175°C). Grease and line two 8-inch pans.
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, oil, milk, lemon juice, lemon zest, and vanilla.
- Pour wet mix into dry mix and stir until no big lumps stay. Do not overmix.
- Fold blueberries gently into the batter.
- Divide batter into pans. Smooth the top.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then move to a rack to cool completely.
- For frosting, beat cream cheese until smooth. Add powdered sugar and lemon curd and beat.
- In a cold bowl, whip heavy cream to soft peaks and fold into the lemon cream.
- Level cake tops if needed. Place one layer on a plate. Spread a little frosting. Add the second layer and frost the top and sides.
- Chill for 30 minutes to set the frosting.
Notes
For best results, use room temperature eggs and milk. Tossing the berries in flour helps prevent sinking. Chill the bowl and beaters for firmer whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American