Lemon Blueberry Cake – A Bright, Buttery Tribute to Summer

#dessert #springdessert #lemonblueberrycake #cake #recipe
The Cake:
2 cups granulated sugar
3 large eggs
1/2 cup vegetable oil
1 Tbsp vanilla extract
1 Tbsp lemon zest
1/4 cup fresh lemon juice
1/2 cup sour cream
2 1/2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup whole milk
11 oz fresh blueberries
1 Tbsp all-purpose flour

Cream Cheese Frosting:
8 oz cream cheese
1/2 cup unsalted butter
3 1/2 cups powdered sugar
1 1/2 Tbsp heavy cream
1 tsp vanilla extract
dash of salt

Baking the Cake:
Preheat oven to 350 degrees Fahrenheit, spray two 8 inch round cake pans with non-stick spray, then dust each with flour.
In a stand mixer, combine the sugar, eggs, vanilla, and oil until light in color.
Add lemon zest, lemon juice, and sour cream. Beat until combined.
In a separate bowl, combine the flour, baking powder, and salt.
Alternate the whole milk and dry ingredients into the sugar mixture. Mix until all ingredients are incorporated.
Toss blueberries in 1 Tbsp of all-purpose flour, then fold blueberries in cake mixture.
Evenly distribute the batter in each 8 inch round pan. Bake for about 25-30 minutes until a toothpick comes out clean from the cake.

Frosting the Cake:
Beat 8 oz block of cream cheese with 1 stick of unsalted butter until fluffy.
Add the vanilla extract, heavy cream, and powdered sugar. Beat until frosting is whipped into perfection.
Combining it all together:
Let cakes completely cool before stacking the cake and frosting it.