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THLemon Blueberry Cake
This cake has been so highly requested, so here it is🫶🏻 Spring baking might be my favorite kind of baking, and this lemon blueberry cake is exactly why. It’s incredibly moist lemon cake packed with fresh blueberries, layered with blueberry cream cheese frosting and lemon curd. It’s bright, fresh, and screams “welcome spring!” Recipe below or comment “CAKE” and I will send a link right to your DMs:)
For the Cake
Ingredients
3¼ cups (405 g) cake flour 2½ tsp baking powder ½ tsp baking soda ¾ tsp kosher salt
1¾ cups (350 g) granulated sugar Zest of 3 lemons
½ cup (113 g) unsalted butter, room temperature ½ cup (120 ml) neutral oil (I use 100% pure avocado oil, but vegetable oil works too)
3 large eggs, room temperature
1 cup (240 g) buttermilk, room temperature 3 Tbsp (40 g) fresh lemon juice 1½ tsp vanilla extract
1½ cups (230 g) fresh blueberries, I do not recommend using frozen 1½ Tbsp cake flour (for tossing berries)
*recipe continued in pinned comments*
#lemonblueberrycake
#springbaking
#lemondessert
#blueberrydessert
#fromscratchbaking
@theactualansley










