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lemon blueberry cake with cream cheese frosting

Lemon Blueberry Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Passive Time 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Ingredients Method

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour spooned and leveled (315g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 3/4 cup unsalted butter room temperature (170g)
  • 1/4 cup neutral oil vegetable or canola (60ml)
  • 1 3/4 cups granulated sugar 350g
  • Zest of 3 large lemons
  • 3 large eggs room temperature
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup full-fat sour cream 240g
  • 1 1/2 cups blueberries fresh or frozen - do not thaw (225g)
  • 1 tbsp all-purpose flour for coating blueberries
For the Lemon Cream Cheese Frosting
  • 8 oz brick-style cream cheese room temperature (226g)
  • 1/2 cup unsalted butter room temperature (113g)
  • 3 cups powdered sugar sifted (360g)
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 1 pinch fine salt

Method
 

  1. Preheat your oven to 350F (175C). Grease two 9-inch round cake pans, dust them with flour, then line the bottoms with parchment paper circles.
    step 1 prep cake pans with parchment paper
  2. Add granulated sugar to a large mixing bowl. Add all the lemon zest and rub into the sugar with your fingertips for about one full minute, until the sugar becomes slightly damp, clumped, and fragrant.
    step 2 rub lemon zest into sugar
  3. Add the softened butter to the lemon sugar. Beat on medium-high for 4 to 5 minutes until pale, fluffy, and mousse-like. Add oil and beat 1 more minute. Add eggs one at a time, beating after each. Mix in lemon juice and vanilla.
    step 3 cream butter and sugar until fluffy
  4. Add sour cream and mix on low until just combined and the batter becomes noticeably thicker and smoother. Do not overmix.
    step 4 add sour cream to batter
  5. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add to batter in three additions on low speed. Stop the moment no white streaks remain. The batter should look thick, smooth, and scoopable.
    step 5 fold flour into pale yellow batter
  6. Toss blueberries with 1 tbsp flour. Fold into batter by hand with a rubber spatula. Divide batter evenly between the two prepared pans.
    step 6 coat blueberries in flour and fold into batter
  7. Bake 32 to 38 minutes until a toothpick inserted in center comes out clean. Cool in pans 15 minutes, then on a wire rack completely. Beat cream cheese and butter until smooth. Add powdered sugar one cup at a time, then lemon juice, lemon zest, vanilla, and salt. Beat until fluffy. Apply crumb coat, refrigerate 15 min, then frost fully. Top with fresh blueberries and lemon slices.
    step 7 fully frosted lemon blueberry cake with blueberries on top