Ingredients
Scale
- 1 cup Unsalted Butter (room temperature)
- 2 cups Granulated Sugar (or coconut sugar for a healthier option)
- 3 large Eggs (room temperature)
- 1 cup Sour Cream (or Greek yogurt as a substitute)
- 1/2 cup Vegetable Oil (or melted coconut oil for a unique taste)
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Buttermilk (or milk with a teaspoon of vinegar)
- 1/4 cup Lemon Juice (fresh-squeezed)
- 1 tablespoon Lemon Zest
- 2 cups Fresh Blueberries
- 1 cup Unsalted Butter (softened)
- 8 ounces Cream Cheese (room temperature)
- 3 cups Powdered Sugar
- 2 tablespoons Lemon Juice (fresh)
- 1 tablespoon Lemon Zest
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
- Mix in 3 large eggs, one at a time.
- Slowly mix in 1 cup of sour cream, 1/2 cup of vegetable oil, 1 cup of buttermilk, 1/4 cup of lemon juice, and 1 tablespoon of lemon zest until smooth.
- In a separate bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry mixture to the wet ingredients, folding gently to combine.
- Carefully fold in 2 cups of fresh blueberries.
- Divide the batter between prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a medium bowl, beat 1 cup of softened unsalted butter, 8 ounces of cream cheese, 3 cups of powdered sugar, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and adding the second layer, then frosting the top and sides.
Notes
Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg