Make This Light Lemon Blueberry Cake Today!!
Looking for a cake that’s both light and bursting with flavor? Blueberry cake is exactly what you need. With its zesty lemon flavor and juicy blueberries, it's not only delicious but also easy to make. The cake’s soft texture and creamy frosting make it a standout treat that’s sure to impress.
- 2⅓ cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (room temperature)
- 3/4 cups unflavored vegetable oil (e.g., canola oil)
- 1⅔ cup granulated sugar
- 2 lemon's zest
- 3 large eggs (room temperature)
- 2 tablespoons milk (room temperature)
- 3/4 cups plain yogurt (room temperature)
- 2 cups fresh lemon's juice
- 1½ cup fresh blueberries (coated in 1-2 tbsp flour to prevent sinking)
- 8 ounces full-fat cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3½ cups confectioners’ sugar
- 2 tablespoons heavy cream (adjust to achieve desired consistency)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Prepare Your Pans
Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans, then line the bottoms with parchment paper. This helps ensure the cakes come out easily after baking.
- Mix the Dry Ingredients
In a medium bowl, sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk these ingredients together and set them aside.
- Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream together unsalted butter, vegetable oil, and granulated sugar until light and fluffy. This should take about 3 minutes on medium speed.
- Add Eggs and Flavorings
Beat in eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in lemon zest and milk.
- Combine Wet and Dry Ingredients
Add plain yogurt and fresh lemon juice to the mixture, blending until well combined. Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix; the batter should be thick but smooth.
- Fold in the Blueberries
Now gently fold the blueberries into the batter using a spatula.
- Bake the Cake
Divide the batter evenly between the prepared pans, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
Allow the cakes to cool in the pans for about 20 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
- Prepare the Cream Cheese Frosting
For the frosting, beat softened cream cheese and unsalted butter together until smooth. Gradually add confectioners’ sugar, beating on low speed until fully combined. Increase the speed to high and mix until fluffy. If needed, add heavy cream to achieve your desired consistency. Mix in vanilla extract and a pinch of salt.
- Assemble the Cake
Once the cakes are completely cool, level them with a serrated knife if necessary. Place one layer on your cake stand or serving plate. Spread a layer of cream cheese frosting evenly over the top. Add the second layer of cake, and frost the top and sides with the remaining cream cheese frosting.
- Chill and Serve
For the best results, refrigerate the blueberry cake for at least 45 minutes before slicing. This helps the frosting set and makes cutting easier.
- Use a fine microplane to zest your lemons. Only grate the yellow part of the skin; the white pith can be bitter.
- Coating the blueberries in flour not only helps prevent them from sinking but also keeps them evenly distributed throughout the cake.
- Since oven temperatures can vary, start checking the cake for doneness a few minutes before the recommended baking time to avoid overbaking.
- Allow the cake layers to cool completely before frosting. This prevents the frosting from melting and ensures a smooth finish.
Have Fun Baking!