Description
A moist, tangy lemon cake with vibrant blueberry filling and rich cream cheese frosting. Perfect for special occasions or everyday indulgence.
Ingredients
Scale
- Blueberry Filling:
- 2 cups blueberries
- 2 tbsp lemon juice
- 1/3 cup granulated sugar
- Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- Zest of 2 lemons
- Lemon Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 1–2 tbsp fresh lemon juice
Instructions
- Make the blueberry filling by simmering blueberries, lemon juice, and sugar until thickened. Cool completely.
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
- Whisk dry cake ingredients. Beat butter, oil, and sugar until fluffy, then add eggs. Alternate adding dry ingredients and milk, mixing until just combined. Stir in lemon juice, vanilla, and zest.
- Divide batter into pans; bake for 25-30 minutes. Cool completely, then slice layers in half.
- Beat frosting ingredients until smooth and creamy.
- Assemble cake with frosting and blueberry filling between layers. Frost and garnish.
Notes
- Drain the blueberry filling well before using to prevent soggy layers.
- Frosting consistency can be adjusted with more lemon juice or powdered sugar.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American