Lemon Blueberry Cake

5 from 27 reviews

This is a moist lemon cake poked with blueberry jam. Topped with blueberry cream cheese frosting and more blueberry jam.

Prep Time1

Cook Time30

Decorating Time30

Total Time2

Servings: slices

Calories: 362kcal

Preheat oven to 350°F and spray a 9X9 inch pan with a non-stick baking spray. Line the bottom with parchment paper. Spray again
In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
2 3/4 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
Using a mixer, beat the butter, oil, and sugar. Beat on high speed for 2 minutes. It should be very fluffy and light. Add in lemon zest, lemon juice, vanilla, sour cream, and eggs. Mix until combined on medium speed. Scrape the bowl.
1/2 cup Unsalted butter, 2 TBSP Oil, 1 cup White granulated sugar, 1 tsp Pure vanilla extract, 3 Lemons zested, 1/4 cup Lemon juice (2 lemons), 1/4 cup Sour cream, 3 Large eggs
Add in the dry ingredients and buttermilk. Mix on low speed until just combined.
3/4 cup Buttermilk
Pour the cake batter into the pan. Bake for 40-48 minutes. Cake is done baking when a toothpick inserted comes out clean.
Let cake cool in pan for 10 minutes before transferring to a cooling rack. Allow cake to cool completely before frosting.

In a medium saucepan over medium heat, add the blueberries, sugar, and lemon juice. Heat until it thickens. This will take about 20 minutes. Stir occasionally.
16 oz Blueberries, 3/4 cup White granulated sugar, 1 tsp Lemon juice
Pour jam into a bowl and cool completely. It will equal a little less than 1 1/2 cups of jam.

Sift the powdered sugar in a large bowl. Blend the freeze dried blueberries in a food processor until a fine crumb. Set aside.
3 cups Powdered sugar, 1 oz Freeze dried blueberries
Using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and beat for 1 minute.
6 oz Cream cheese, 3/4 cup Unsalted butter
Add in half of the sifted powdered sugar. Mix on low speed until almost combined and add the rest of the powdered sugar. Add in the grounded freeze dried blueberries and vanilla. Mix on medium speed until creamy. Optional: you can add 1 drop of purple gel food dye to increase the color.
1 tsp Pure vanilla extract, Purple food coloring
Poke the cake with the bottom of a wooden spoon, Poke it evenly across about 1/2 way down the cake. Place the jam into a piping bag and pipe the jam into the holes.
Frost the cake. Then top with a few dollops of remaining jam and swirl it in with a spoon. You can decorate with lemon slices and fresh blueberries.
Blueberries and lemon slices

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake

High altitude baking- Add an extra 2 TBSP of flour.

Make sure all dairy ingredients are room temperature because it will help the rise of the cake. Pull them out 2 hours before baking.