Lemon Blueberry Cake | Also The Crumbs Please
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
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature (113g)
- 1/2 cup vegetable oil (120ml)
- 1+3/4 cups granulated white sugar (350g)
- 3 large eggs
- 1 cup milk (240ml)
- 1/2 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)
Instructions
- Make the blueberry filling: In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.