Ingredients
Cake
- 2 cups (265g) all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) whole milk, room temp
- 1/3 cup (80ml) lemon juice (from 3–4 lemons)
- 1 tbsp lemon zest (1 medium lemon)
- 1 & 1/2 cups (300g) granulated sugar
- 1/3 cup (75g) unsalted butter, room temp
- 1/4 cup (60ml) vegetable oil
- 3 large eggs, room temp
- 2 tsp pure vanilla extract
- 1 cup (135g) fresh blueberries, divided
- 2 tsp flour (for coating blueberries)
Lemon Cream Cheese Buttercream
- 3/4 cup (170g) unsalted butter, room temp
- 6 cups (720g) powdered sugar
- 2 tsp lemon juice
- 12 oz (339g) full-fat brick-style cream cheese
- Pinch of salt
Garnish (optional)
- Fresh blueberries
- Lemon slices
Steps
Make the Cake
- Preheat oven to 350°F. Prep three 6-inch or two 8-inch pans (spray + parchment).
- Whisk together flour, baking powder, soda, salt. Mix milk and lemon juice.
- Mix sugar and lemon zest. Add butter and mix until fluffy. Add oil, mix until creamy.
- Beat in eggs one at a time, then vanilla.
- Add dry ingredients, mix gently; add lemon-milk mixture, mix to combine.
- Coat blueberries with flour. Fold 2/3 into batter; pour into pans. Top with reserved berries.
- Bake 30–35 min. Cool 5 min, remove, cool completely.
Make the Buttercream
- Beat butter until creamy (5 min).
- Add 1/3 sugar, then lemon juice, then remaining sugar. Mix until thick.
- Add cream cheese and salt, beat until smooth (2-3 min).
Assembly
- Level cakes, layer with buttercream. Crumb coat, chill 30 min.
- Frost, pipe border (Wilton 4B), garnish if desired.
Tips:
Use full-fat brick cream cheese for buttercream stability.
Cakes can be made ahead and wrapped; buttercream stores chilled up to two weeks.
For cupcakes: fill tins 2/3 full, bake at 350°F for 14–18 min.
To keep dry edges moist, wrap layers while still warm.