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This soft and plush lemon blueberry cake tastes like springtime, making it perfect for any spring celebration! Each layer is studded with real blueberries, bursting with fresh lemon flavor, and frosted in a bright lemon icing. Lemon frosting: https://youtu.be/vC9iHFgcjWQ?si=CvacAIaK7V_v8p1R Print the Recipe: https://sugarspunrun.com/lemon-blueberry-cake/ Ingredients 3 cups (375 g) all-purpose flour 1 ½ cups (300 g) granulated sugar 1 Tablespoon cornstarch 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon table salt ½ cup (113 g) unsalted butter, softened and cut into 8 pieces ½ cup (120 ml) canola, vegetable, or avocado oil ¾ cup (180 ml) buttermilk 2 Tablespoons lemon zest, zest lemons before squeezing ¼ cup (60 ml) lemon juice, fresh-squeezed preferred 4 large eggs, room temperature preferred ½ teaspoon vanilla extract 2 ½ cups (340 g) blueberries, see note (12 oz) 1 batch lemon frosting or preferred frosting Shop my Amazon store: https://www.amazon.com/shop/sugarspunrun Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 8" round cake pans (Affiliate Link): https://amzn.to/2NFn9q5 Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Electric mixer (Affiliate Link): https://amzn.to/2YIypJy Instructions 00:00 Introduction 00:24 Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside. 00:30 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. 01:30 Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture. 02:56 While mixing on low-speed, slowly drizzle in oil. 03:48 In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined. 06:05 With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined. 06:42 Use a spatula to stir in blueberries. 07:42 Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. 08:20 Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating. 08:37 Once cooled completely, decorate the cake using lemon frosting (https://youtu.be/vC9iHFgcjWQ) (or preferred frosting). Notes Blueberries I prefer to use fresh blueberries but in a pinch frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use “wild” blueberries, they may streak your batter purple. Storing Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there). I'd love to see what you're making! Tag me on Instagram: https://www.instagram.com/sugarspun_sam Sign up for my Email List: https://sugarspunrun.com/subscribe/