Lemon Blueberry Cake recipe
This lemon blueberry cake is moist, flavourful and perfect for summer. Packed with fresh citrus flavour, this is one of my favourite recipes!
Servings 3 8" Cake Layers (thin!)
Ingredients
- ½ cup Unsalted Butter At room temperature
- ½ cup Vegetable Oil
- 1½ cups Granulated Sugar
- 5 Egg Whites At room temperature
- 1 teaspoon Pure Vanilla Extract
- 3 cups Cake Flour Sifted See substitution option above
- 1 tablespoon Lemon Rind About 3 lemons
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ¾ cups Buttermilk See substitution above
- ¾ cups Fresh Lemon Juice
Instructions
- Preheat your oven to 325 degrees F. Spray three 8-inch cake pans with non-stick spray. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are unified.
- Add sugar into the mixture and beat on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
- While your mixture is mixing, sift flour, baking powder, and salt into a medium bowl. Zest lemons and add to flour mixture.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk/lemon juice and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
- Distribute cake batter evenly between three 8-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
- Bake for 25-28 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 20 minutes and watching carefully from there!
- Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.