Description
A delightful dessert featuring layers of moist cake infused with zesty lemon and bursting with fresh blueberries, topped with creamy frosting.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 6 tablespoons vegetable oil
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, at room temperature
- 2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 and 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 8 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 and 1/2 cups confectioners sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a stand mixer, beat the softened butter until smooth. Gradually add the granulated and brown sugars, mixing until creamy and light. Slowly mix in the vegetable oil until fully integrated.
- Add the eggs one by one, blending in the pure vanilla extract as well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Incorporate the buttermilk along with the lemon zest and lemon juice, mixing until the batter is smooth and silky.
- Toss the fresh blueberries with 1 tablespoon of all-purpose flour in a small bowl to prevent sinking. Gently fold the blueberries into the batter.
- Divide the batter evenly between the prepared pans and bake for about 22-26 minutes or until a toothpick inserted comes out clean. Allow to cool completely in the pans on a wire rack.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add confectioners sugar, heavy cream, vanilla extract, and a pinch of salt, mixing until light and fluffy.
- Trim the tops of the cooled cakes, frost the top of the first layer, and repeat with the second layer. Place the third layer on top and frost the entire cake.
- Chill the cake in the refrigerator for at least 45 minutes before slicing.
Notes
Store any leftover cake tightly covered in the fridge for up to 5 days. For freezing, wrap slices individually and store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg