LEMON BLUEBERRY CAKE

This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It's a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting. Detailed step-by-step photos and video.

INGREDIENTS :

• Blueberry filling
• 4 heaping cups blueberries, fresh or thawed (600g)
• 1 cup granulated white sugar (200g)
• juice of 2 lemons
• Lemon cake
• 3 cups all-purpose flour (360g)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature (113g)
• 1/2 cup vegetable oil (120ml)
• 1+3/4 cups granulated white sugar (350g)
• 3 large eggs
• 1 cup milk (240ml)
• 1/2 cup freshly squeezed lemon juice (120ml)
• 2 vanilla beans* (or 2 tsp vanilla extract)
• 1 tbsp lemon zest
• Lemon cream cheese frosting
• 1 cup unsalted butter, room temperature (226g)
• 1 cup cream cheese, room temperature (8oz / 226g)
• 2 cups powdered sugar (240g)
• 1-2 tbsp freshly squeezed lemon juice (15-30ml)

INTRUCTIONS :

1. Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
2. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
3. Make the lemon cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes. Add 1 egg at the time and mix until fully incorporated. Alternately add dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined. Add vanilla* and lemon zest and stir to combine. ** Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
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