Simple lemon cake layers bursting with juicy blueberries and a cream cheese frosting for the best spring cake recipe!
Servings: 10-12
For the Lemon Blueberry Cake:
- 3 cups All Purpose Flour
- 1 1/2 cups Granulated Cane Sugar
- 1 tbsp. Cornstarch
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Fine Sea Salt
- 3/4 cup Olive Oil
- 3/4 cup Buttermilk
- 2 tbsp. Lemon Zest, about 2 lemons
- 1/4 cup Freshly Squeeze Lemon Juice, about 3-4 lemons
- 4 large Eggs
- 1 tsp. Vanilla Extract
- 2 1/2 cups Fresh Blueberries, rinsed
- Mint or Basil Leaves, for decorating
For the Cream Cheese Frosting:
- 8 oz. Cream Cheese, softened
- 1/2 cup Unsalted Butter, softened
- 2 1/2 - 3 cups Powdered Sugar
- 1-2 tsp. Heavy Cream