Ingredients
Scale
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- ½ cup packed light brown sugar
- 6 tablespoons vegetable, canola, or avocado oil
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk, room temperature
- 2 tablespoons lemon zest
- ½ cup lemon juice, room temperature (about 3–4 lemons)
- 1½ cups fresh blueberries
- 1 tablespoon all-purpose flour, for tossing blueberries
- 8 oz full-fat brick cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ cups confectioners’ sugar
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them.
- In a bowl, combine flour, baking powder, baking soda, and salt; set aside.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate eggs one at a time, then add buttermilk, lemon juice, zest, and vanilla; mix until smooth.
- Gradually add dry ingredients to wet ingredients; fold in blueberries coated in flour.
- Pour batter into prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with cream cheese mixture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg