Lemon and Blueberry Cake

Prep time: 45 mins (incl frosting) Cook time: 30 mins Total time: 1 hour 15 mins

Ingredients

Vanilla cake

3 cups and 2 tablespoons flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

½ cup oil

1/2 cup sugar

4 eggs room temperature

1 tablespoon vanilla

1 1/4 cup buttermilk (substitute is 1 1/4 cup milk with 1.5 tablespoons vinegar)

1 cup blueberries

Buttercream Icing

2 cups butter slightly cold

6 cups powdered sugar (sifted)

1.5 tsp lemon juice

1/4 cup heavy whipping cream

pinch of salt (if your butter is salted then no need for the pinch of salt)

2 drops yellow food coloring (or until you get the shade you want)

The icing recipe is courtesy of cakebycourtney (i changed the amount of lemon and food coloring).

Equipment

Measuring cups and spoons

Two 8 inch / 20 cm round cake pans, lined with parchment paper or buttered and floured (use half the recipe if you want to bake two 6” inch cakes). 

Large bowl (if using handheld electric mixer)

Medium bowl

Electric mixer (hand held or standing)

Spatula

How to

Preheat the oven to 350F/176C.

Cake

In a medium bowl mix the flour, baking powder, and salt.

In an electric mixer cream the butter, oil, sugar and vanilla until well-combined. Add eggs, one at a time and beat well. Then add the flour mixture, alternating with the buttermilk, and mix on low. Mix the blueberries with the 2 tablespoons flour. Fold in with a spoon the flour covered blueberries (mixing the blueberries with flour, stops it from sinking it to the bottom of the cake when you bake it). Then pour into the pans and bake for 30 minutes (+/- 5 minutes depending on your oven).

Buttercream Icing

In a stand mixer beat the butter until light and fluffy, about 2 minutes.

Turn the mixer to low and gradually add the powdered sugar, followed by the cream, salt and lemon extract. Mix until combined. Add yellow food coloring, if using. Mix until incorporated completely. Turn the mixer to medium-high and beat the frosting for about 5 minutes.

Assembly

Put one cake on a turntable or on your counter (if you don’t have a turntable). Put icing on top and then put the next cake bottom side up. I put bottom side up so the top of the cake can be even (i.e. without a “dome-like” top). Then put icing on the sides of the cake working it around using a palette knife. After you do the sides, then ice the top. I then sprinkled lime zest on top with blueberries around it.