Melt in your mouth LEMON BLUEBERRY CAKE with the most velvety crumb!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and adds creaminess.

Preheat the oven to 180°C (350°F), reducing the temperature if using a convection oven.

Grease and line two 8-inch cake tins with homemade cake release, ensuring to line the bottoms to prevent sticking from blueberries.

Sift together 295 g of all-purpose flour, 30 g of cornstarch, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a bowl and mix well.

In a large bowl, add 86 g of unsalted butter, 141 g of canola oil, 333 g of granulated sugar, and 2 and 1/2 tablespoons of lemon zest. Cream together using a hand or stand mixer on medium speed for 3 minutes until light and creamy.

Add 3 large room temperature eggs one at a time, mixing well after each addition on low speed.

Add 26 g of milk, 185 g of yogurt, and 55 g of lemon juice to the mixture and mix on medium speed until well combined.

Fold in the sifted dry ingredients with a spatula until just combined, avoiding overmixing.

Toss 250 g of fresh blueberries with 1 tablespoon of flour to prevent sinking, then fold them into the batter gently.

Distribute the batter evenly into the prepared cake tins, level the tops, and drop the tins on the counter to remove air bubbles.

Bake in the oven for 35 to 40 minutes or until a toothpick comes out clean with a few moist crumbs.

Let the cakes cool in the tins for about 20 minutes, then run a thin knife around the edges and turn them out onto a wire rack to cool completely.

Prepare the cream cheese frosting by creaming 225 g of room temperature unsalted butter in a large bowl until light and fluffy.

Gradually add 570 g of powdered sugar in three batches while mixing on low speed to avoid mess, ensuring each batch is mixed in well before adding the next.

Add 335 g of cold cream cheese, 1 and 1/2 teaspoons of vanilla extract, and 1 and 1/2 tablespoons of lemon juice, mixing on medium speed until smooth.

Stack the cooled cake layers, spreading a generous amount of cream cheese frosting between the layers and on the top and sides of the cake.

Use a cake scraper to smooth the edges and an offset spatula to create a smooth top.

Pipe additional frosting around the top edges of the cake and optionally add extra blueberries on top or sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens