Soft lemon cake layers are filled with a blueberry sauce filling and an ultra-creamy lemon cream cheese frosting!
Blueberries Granulated white sugar Lemon juice All-purpose flour Eggs Milk Vanilla extract Lemon zest Cream cheese & more!
Combine ingredients in a saucepan. Simmer until blueberries are soft, sauce thickens by ⅓ (5-10 mins). Stir constantly. Remove from heat, cool to thicken.
1
In a small bowl combine flour, baking powder, and salt & set aside. In a large mixing bowl, beat oil, butter & sugar until creamy.
2
Then add one egg at a time and mix until combined.
3
Alternate flour mixture, milk, and lemon juice. Add vanilla, lemon zest, and mix until combined. Batter should be creamy with soft peaks.
4
Divide the batter into two cake pans equally & spread evenly. Then bake until a toothpick inserted into the center comes out clean.
5
Cool cake for 10-15 mins, remove from pan, transfer to wire rack to cool. Cut cake layers in half horizontally.
6
Mix butter until creamy (approx. 2 mins). Add cream cheese and mix until combined.
7
Sift in powdered sugar, mix until creamy. Add lemon juice gradually for desired consistency. Adjust with more sugar or juice if needed.
8
Spread ¼ of frosting on first cake layer. Build up edges to hold blueberry filling. Repeat for remaining layers.
9
Spread with ⅓ of the blueberry filling (where the frosting is lower).
10
Repeat layering and frosting process. Chill cake for 4 hours before serving.
11