How to Make Lemon Blueberry Cake

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

Honey is a natural sweetener with additional nutrients.

Prepare the cake tins by greasing and flouring them.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon juice, lemon zest, and vanilla extract.

In another bowl, combine the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.

Fold in the blueberries gently to avoid breaking them.

Pour the batter into the prepared cake pans.

Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting, beat together the softened unsalted butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, pinch of salt, and heavy cream, mixing until well combined.

Add the lemon zest and mix until incorporated.

Once the cake is completely cooled, spread the frosting on top and between the layers if using two layers, and drizzle with blueberry jam for assembly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens