Lemon Blueberry Cake

Ingredients  

Blueberry filling

  • ▢ 4 heaping cups blueberries, fresh or thawed (600g)
  • ▢ 1 cup granulated white sugar (200g)
  • ▢ juice of 2 lemons

Lemon cake

  • ▢ 3 cups all-purpose flour (360g)
  • ▢ 1 tbsp baking powder
  • ▢ ½ tsp salt
  • ▢ ½ cup unsalted butter, room temperature (113g)
  • ▢ ½ cup vegetable oil (120ml)
  • ▢ 1+¾ cups granulated white sugar (350g)
  • ▢ 3 large eggs
  • ▢ 1 cup milk (240ml)
  • ▢ ½ cup freshly squeezed lemon juice (120ml)
  • ▢ 2 vanilla beans* (or 2 tsp vanilla extract)
  • ▢ 1 tbsp lemon zest

Lemon cream cheese frosting

  • ▢ 1 cup unsalted butter, room temperature (226g)
  • ▢ 1 cup cream cheese, room temperature (8oz / 226g)
  • ▢ 2 cups powdered sugar (240g)
  • ▢ 1-2 tbsp freshly squeezed lemon juice (15-30ml)

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