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Moist Lemon Blueberry Cake

Moist Lemon Blueberry Cake

This Moist Lemon Blueberry Cake is super tender, infused with bright lemon flavors and juicy blueberries.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 439 kcal

Equipment

  • Cake Tins
  • Mixer
  • Whisk
  • Spatula
  • wire rack

Ingredients
  

Lemon Blueberry Cake

  • 2.33 cups flour regular, all purpose
  • 0.25 cups cornstarch
  • 2 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 6 tablespoon unsalted butter room temperature
  • 0.75 cups unflavoured vegetable oil I use canola oil
  • 1.67 cups white granulated sugar
  • 2.5 tablespoon lemon zest about 2 lemons zested
  • 3 large eggs room temperature
  • 2 tablespoon milk room temperature
  • 0.75 cups yoghurt plain, unsweetened, room temperature
  • 0.25 cups fresh lemon juice
  • 1.5 cups fresh blueberries coat in 1 to 2 tablespoon of flour to prevent sinking

Cream Cheese Frosting

  • 1 batch cream cheese frosting from my cream cheese frosting recipe

Instructions
 

Lemon Blueberry Cake

  • Preheat oven to 180 °C (350°F) and grease two 8 inch cake tins, lining the bottoms with parchment paper.
  • Sift together flour, cornstarch, baking powder, baking soda and salt. Set aside.
  • In a large bowl, cream together butter, vegetable oil, sugar, and lemon zest on medium speed for 3 minutes until light and creamy.
  • Add in eggs one by one, mixing well between each addition.
  • Mix in milk, yoghurt, and lemon juice until well combined, then set the mixer aside.
  • Fold in the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  • Toss blueberries in a tablespoon of flour, then fold them into the batter until just combined.
  • Distribute the batter evenly into the two 8 inch cake tins and bake for 35-40 minutes or until a toothpick comes out clean.
  • Allow cake layers to cool in the tins for 20 minutes, then turn them onto a wire rack to completely cool. Frost with cream cheese buttercream.

Notes

Ensure to zest lemons correctly without hitting the white part for optimal flavor. Adjust baking temperature if using a convection oven.

Nutrition

Serving: 1sliceCalories: 439kcalCarbohydrates: 56gProtein: 6gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 63mgSodium: 243mgPotassium: 74mgFiber: 1gSugar: 32gVitamin A: 269IUVitamin C: 6mgCalcium: 76mgIron: 2mg
Keyword blueberry lemon cake, lemon blueberry cake, lemon blueberry cake recipe, lemon blueberry cake with cream cheese frosting, lemon blueberry layer cake, moist lemon blueberry cake
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