Zesty Lemon Blueberry Cake (Printable Version)
Moist cake flavored with fresh lemon zest and bursting blueberries, finished with tangy lemon frosting.
# Ingredients Required:
→ Dry Ingredients
01 -
375 g all-purpose flour
02 -
300 g granulated sugar
03 -
1 tablespoon cornstarch
04 -
2 teaspoons baking powder
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
→ Wet Ingredients
07 -
113 g unsalted butter, softened, cut into 8 pieces
08 -
120 ml canola oil (or vegetable or avocado oil)
09 -
180 ml buttermilk
10 -
2 tablespoons lemon zest
11 -
60 ml fresh lemon juice
12 -
4 large eggs, room temperature
13 -
½ teaspoon vanilla extract
→ Blueberries
14 -
340 g blueberries (fresh or frozen)
→ For Frosting
15 -
Lemon frosting or lemon cream cheese frosting, as desired
# Guide to Cooking:
01 -
Preheat oven to 175°C. Grease and flour three 20 cm round cake pans, then line the bottoms with parchment paper.
02 -
In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt until evenly combined.
03 -
Using an electric mixer on low speed, add softened butter one piece at a time, blending fully until mixture resembles coarse sand.
04 -
Slowly drizzle in oil with mixer on low, mixing until just incorporated.
05 -
In a separate bowl, whisk buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until smooth.
06 -
Gradually add wet mixture to dry ingredients while mixing on low speed. Mix until fully combined and smooth.
07 -
Toss blueberries with one tablespoon of flour to prevent sinking, then gently fold into batter with a spatula.
08 -
Evenly distribute batter into prepared pans. Bake for approximately 30 minutes or until tops spring back and a toothpick inserted comes out with moist crumbs.
09 -
Allow cakes to cool in pans 10-15 minutes. Run a knife around edges, invert onto wire racks, and cool completely.
10 -
Stack cake layers and apply lemon or cream cheese frosting. Decorate with blueberries, lemon slices, or dust with powdered sugar as desired.
# Extra Suggestions:
01 -
For best results, use room temperature eggs and softened butter. Tossing blueberries in flour helps keep them suspended during baking.