Flavorful. The cake batter is bursting with lemony flavor and fresh blueberries. A layer of lemon curd between each layer of this cake enhances the lemon flavor, which is then topped off with a simple homemade lemon frosting.
Quick. Altogether the cake batter takes 10 minutes to make. Since it is an oil-based cake recipe you don’t even need to wait for the butter to warm to room temperature. You can store-bought lemon curd, and the frosting comes together in minutes!
Impressive. Want to impress family or friends? Make this lemon blueberry cake for them. They’ll fall in love with the texture and flavors! And even better, you’ll have wowed everyone without spending hours in the kitchen. This recipe is also perfect as a birthday cake.
Ingredients and Substitutions
Here’s a quick overview of some of the ingredients you’ll need to make this lemon blueberry cake. Be sure to scroll down to the recipe card for specific amounts.
Dry ingredients: Standard cake ingredients including sugar, flour, baking powder, salt and eggs.
Vegetable oil: This makes for a more tender crumb and helps produce a moister cake.
Lemon zest and juice: Use both for the most lemon flavor and definitely don’t skip the zest.
Lemon extract: This ingredient enhances the lemon flavor but you can use vanilla extract instead if you prefer.
Sour cream: If you don’t have sour cream, you can substitute it with nonfat Greek yogurt.
Buttermilk: For acidity, flavor, and moisture. If you don’t have it on hand, make this easy substitute.
Fresh Blueberries: These will be tossed in a little bit of flour to help prevent them all from sinking. If you need to use frozen berries, you don’t need to toss them in flour.
Lemon curd: For the filling. It’s optional but it really adds that punch of lemon flavor to this cake, I don’t recommend skipping it.
Can I use frozen blueberries?
Continue Reading in next page
