Lemon Blueberry Cake

This Lemon Blueberry Cake is the perfect combination of bright citrus flavor and juicy blueberries, all wrapped in a moist and tender crumb. It’s easy to make, full of fresh ingredients, and can be served plain or topped with a luscious lemon frosting for an extra burst of flavor. Whether you’re serving it as a teatime treat, a brunch centerpiece, or a summer dessert, this cake will surely impress.

Ingredients

Dry Ingredients:

• 3 cups (375g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Fat & Liquid Ingredients:

• ½ cup (113g) unsalted butter, softened and cut into pieces
• ½ cup (120ml) canola or vegetable oil
• ¾ cup (180ml) buttermilk
• ¼ cup (60ml) freshly squeezed lemon juice
• 2 tablespoons lemon zest (zest before juicing)

Eggs & Flavoring:

• 4 large eggs, room temperature
• ½ teaspoon vanilla extract

Add-ins:

• 2 ½ cups (12 oz) fresh or frozen blueberries (if frozen, do not thaw)

Optional:

• 1 batch lemon frosting or your favorite frosting

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan (9×13-inch, or two 8-inch round pans) and set aside.
2. Mix the dry ingredients:
   In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt.
3. Incorporate the butter:
   Add the softened butter to the dry mixture a few pieces at a time, mixing with a hand or stand mixer on low speed. The mixture should look crumbly and sandy.
4. Add oil:
   Drizzle in the vegetable oil while mixing on low speed. Mix until fully incorporated and the texture becomes more cohesive. Set aside.
5. Prepare the wet mixture:
   In a separate bowl, combine the buttermilk, lemon zest, lemon juice, eggs, and vanilla extract. Whisk until smooth.
6. Combine wet and dry ingredients:
   Slowly pour the buttermilk mixture into the dry mixture, mixing on medium speed until a smooth batter forms. Avoid overmixing.
7. Fold in blueberries:
   Gently fold the blueberries into the batter using a spatula, distributing them evenly.
8. Bake:
   Pour the batter into the prepared pan(s), smooth the top, and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and serve:
   Allow the cake to cool in the pan for 10 minutes, then carefully run a knife around the edges and transfer to a wire rack to cool completely.
10. Optional frosting:
    Once cooled, frost with lemon frosting or your preferred topping, or serve plain for a lighter option.

Tips for Success

• Fresh lemons give the best flavor—avoid bottled juice if possible.
• Toss blueberries lightly in a bit of flour before folding into the batter to prevent sinking.
• This cake stores well covered at room temperature for up to 2 days, or in the fridge for up to 5 days.