The Best Blueberry Lemon Cake

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 177°C (350°F). Line two 20 cm (8-inch) cake pans with parchment and grease the sides.
2. Whisk buttermilk, oil, eggs, sugar and both extracts together until smooth, about 2 to 3 minutes on medium speed.
3. Combine flour, baking soda, baking powder and salt, sift into the batter and mix for about 1 minute until just combined.
4. Zest the 2 lemons into the batter. Juice them, strain, and add 2 tablespoons (30 ml) of the juice to the batter.
5. Toss the blueberries with the remaining 2 tablespoons (30 ml) of lemon juice and the cornstarch until well coated.
6. Fold half of the blueberries into the batter with a spatula.
7. Divide the batter between the pans, sprinkle the remaining blueberries on top, and bake for 40 to 45 minutes until a toothpick in the centre comes out clean.
8. Cool the layers in the pans on a wire rack, then turn them out and let them cool completely.
9. Make the frosting: beat the butter for 6 to 8 minutes until white and creamy, add the cream cheese and beat for 4 to 6 minutes until smooth, scraping the bowl as needed.
10. Add the confectioners' sugar, vanilla and lemon extract and beat until smooth, then add the lemon zest and mix for 30 seconds. Chill the frosting.
11. Level and split the cooled layers in half. Pipe about 2 cups of frosting into a piping bag with a round or star tip.
12. Spread about 3/4 cup of frosting on each layer, pipe a barrier ring around the edge, and fill the centre with 3 tablespoons of lemon curd or blueberry preserves.
13. Stack the layers, frost the top and sides, and chill for about 30 minutes.
14. Pipe frosting dollops around the top edge, decorate with fresh blueberries and sliced lemon, and chill for 2 to 4 hours before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggLemonCream cheeseButtermilkBlueberryLemon curd