Ingredients
- ½ cup (113g) unsalted butter, softened
- 1¼ cups (250g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 6 tablespoons (90ml) vegetable, canola, or avocado oil
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (375g) all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180ml) buttermilk, room temperature
- 2 tablespoons lemon zest
- ½ cup (120ml) lemon juice, room temperature (about 3–4 lemons)
- 1½ cups (210g) fresh blueberries
- 1 tablespoon all-purpose flour, to toss with blueberries
- 8 oz (226g) full-fat brick cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3½ cups (420g) confectioners’ sugar
- 1 tablespoon (15ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a mixing bowl, beat softened butter until creamy; add sugars and mix until combined. Beat in oil, followed by eggs one at a time.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine with wet ingredients, then fold in buttermilk, lemon zest, juice, and blueberries coated in flour.
- Divide batter among prepared pans and bake for 22–26 minutes or until a toothpick comes out clean.
- Cool cakes completely before frosting with cream cheese mixture made by blending cream cheese and butter until smooth; add confectioners’ sugar, cream, vanilla, and salt.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice/80g
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg