Lemon Blueberry Cake
- 5 days ago
- 2 min read
Ingredients
¾ cup whole milk, room temperature (180 ml)
2 tbsp lemon zest (12 grams)
½ cup fresh lemon juice, room temperature (120 ml)
3 cups cake flour (360 grams)
1 ¼ cups white granulated sugar (250 grams)
2 tsp baking powder (8 grams)
½ tsp baking soda (3 grams)
½ tsp salt (3 grams)
⅔ cup unsalted butter, softened (150 grams)
¾ tbsp pure vanilla extract (10 ml)
¼ cup vegetable oil (60 ml)
2 large eggs, room temperature (about 100 grams without shell)
1 ½ cups fresh blueberries (210 grams)
1 tbsp all-purpose flour (8 grams)
Method
Preheat your oven to 330°F (165°C). Grease and line three 8” cake pans with parchment paper.
In a measuring cup add the milk, lemon zest and lemon juice. Stir till well combined and keep it aside to turn into butter milk.
In the bowl of a stand mixer, add all the dry ingredients: cake flour, sugar, baking powder, baking soda, and salt. Give it a quick mix to combine.
Add the softened butter one cube at a time directly into the dry ingredients and mix until the texture becomes crumbly and sand-like.
To the butter milk, add the vegetable oil, vanilla extract. Whisk till fully combined.
With the mixer running on low speed, gradually pour the wet mixture into the dry mixture. Mix until you get a smooth, thick batter. Scrape down the sides as needed. Do not overmix.
Now add the eggs one at a time and mix until just combined.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly.
Gently fold the blueberries into the batter using a spatula.
Divide the batter evenly between your prepared pans and smooth the tops.
Bake at 330°F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Once completely cooled, decorate with cream cheese frosting, blueberries and mint leaves for a fresh look. Finish it off with a light dusting of icing sugar.
This cake will need to be stored in the refrigerator.