Moist Lemon Blueberry Cake
This Lemon Blueberry Cake features soft lemon cake layers, homemade blueberry filling, and creamy lemon cream cheese frosting.Perfect for birthdays, brunches, and spring desserts.Moist, fresh, and packed with bright citrus flavor.
Ingredients
Blueberry Filling
- 4 heaping cups blueberries fresh or thawed
- 1 cup granulated white sugar
- Juice of 2 lemons
Lemon Cake
- 3 cups all-purpose flour spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 1¾ cups granulated white sugar
- 3 large eggs
- 1 cup milk
- ½ cup freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
Lemon Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 8 oz cream cheese softened
- 2 cups powdered sugar sifted
- 1 –2 tablespoons freshly squeezed lemon juice
Instructions
Make the Blueberry Filling
- In a medium saucepan, combine blueberries, sugar, and lemon juice.
- Bring to a gentle simmer over medium heat.
- Cook for 5–10 minutes, stirring constantly, until the blueberries soften and the mixture thickens.
- Remove from heat and cool completely. The filling will continue thickening as it cools.
Make the Lemon Cake
- Preheat oven to 350°F (175°C).
- Line two 8-inch cake pans with parchment paper and lightly grease them.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter, oil, and sugar until creamy and light.
- Add eggs one at a time, mixing after each addition.
- Alternately add the dry ingredients and milk, beginning and ending with dry ingredients.
- Add lemon juice, vanilla extract, and lemon zest.
- Mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Let the Lemon Blueberry Cake layers cool completely before frosting.
Notes
- You can substitute blueberries with raspberries or blackberries.
- For extra texture, garnish with fresh berries and lemon slices.
- Store the cake chilled until ready to serve