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Ingredients
Scale
- 2 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 2 TBSP Canola or vegetable oil
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- Zest of 3 large lemons
- 1/4 cup Freshly squeezed lemon juice (from 2 lemons)
- 1/4 cup Sour cream, room temperature
- 3 Large eggs, room temperature
- 3/4 cup Buttermilk, room temperature
- 16 oz Blueberries (fresh or frozen)
- 3/4 cup White granulated sugar
- 1 tsp Lemon juice
- 3/4 cup Unsalted butter, slightly cold
- 6 oz Cream cheese, room temperature
- 3 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1 oz Freeze-dried blueberries, ground to a fine crumb
- 1 drop Purple food coloring (optional)
- Blueberries
- Lemon slices
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9 inch pan.
- Whisk together the dry ingredients in a medium bowl.
- Beat butter, oil, and sugar until light and fluffy.
- Incorporate eggs, sour cream, lemon juice, lemon zest, and vanilla.
- Alternate adding dry mixture with buttermilk, mixing on low speed.
- Pour batter into the pan and bake for 40-48 minutes.
- Prepare the blueberry jam by simmering blueberries, sugar, and lemon juice.
- For frosting, beat butter and cream cheese, then add powdered sugar and blueberries.
- Assemble the cake by filling holes with blueberry jam and frosting the top.
- Decorate with blueberries and lemon slices.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing to maintain a light texture in the cake.
Cool completely before frosting to keep the frosting intact.
- Prep Time: 30 minutes
- Cook Time: 40-48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 70