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–+ servings
A slice of Lemon Blueberry Cake with frosting and fresh blueberries, served on a decorative plate

Lemon Blueberry Celebration Cake

Lemon Blueberry Celebration Cake, sunny cake layered with bursts of blueberry and wrapped in tangy lemon sweetness.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 14
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 ½ cups all-purpose flour spooned and leveled for accuracy
  • 1 ⅔ cups granulated sugar fine white sugar for even sweetness
  • 1 tablespoon plus 1 teaspoon cornstarch helps create a tender crumb
  • 2 ¼ teaspoons baking powder aluminum-free preferred
  • ½ teaspoon baking soda fresh for proper rise
  • ¾ teaspoon table salt balances sweetness
  • ⅔ cup unsalted butter softened to room temperature
  • ⅔ cup neutral oil canola or avocado oil for moisture
  • ⅞ cup buttermilk room temperature for smooth batter
  • 2 ½ tablespoons lemon zest finely grated from fresh lemons
  • ¼ cup plus 1 tablespoon lemon juice freshly squeezed for brightness
  • 5 large eggs room temperature for better emulsification
  • ¾ teaspoon vanilla extract pure vanilla recommended
  • 2 ¾ cups blueberries fresh or frozen, unthawed if frozen
  • 1 batch lemon frosting prepared and ready for decorating

Method
 

  1. Set the oven to 350°F and prepare three 8-inch round pans by greasing, flouring, and lining the bottoms with parchment.
  2. In a large mixing bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until evenly blended.
  3. With an electric mixer running on low speed, add the softened butter gradually, mixing until the texture resembles damp sand.
  4. Slowly pour in the oil while mixing, allowing it to fully absorb into the dry mixture.
  5. In a separate bowl, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla until smooth.
  6. With the mixer on low, steadily pour the wet ingredients into the batter and mix until smooth and fully combined.
  7. Gently fold the blueberries into the batter using a spatula, taking care not to crush them.
  8. Divide the batter evenly between the prepared pans and bake for about 30 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  9. Let the cakes cool in the pans for 10–15 minutes, then loosen the edges and turn them out onto a rack to cool completely.
  10. Once fully cooled, frost and assemble the cake using the lemon frosting of your choice.

Nutrition

Serving: 115gCalories: 340kcalCarbohydrates: 57gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 78mgSodium: 240mgPotassium: 112mgFiber: 2gSugar: 30gVitamin A: 360IUVitamin C: 7mgCalcium: 88mgIron: 2mg

Notes

Bright citrus aroma, tender crumb, and that nostalgic bakery-style finish that feels like spring on a plate.

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