DISNEY- INSPIRED 🫐BLUEBERRY 🍋 LEMON 🎂CAKE EASY RECIPE

A Walt Disney vacation-inspired blueberry lemon cake is a delightful dessert that combines the tangy freshness of lemon with the sweet juiciness of blueberries, creating a vibrant and refreshing flavor profile.
Whether served at a special celebration or enjoyed as a simple dessert, this blueberry lemon cake is sure to delight both kids and adults alike!

 

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INGREDIENTS

Lemon Blueberry Cake

  • 2⅓ cups (295 g) flour - regular, all purpose
  • ¼ cup (30 g) cornstarch
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsp (86 g) unsalted butter - room temperature
  • ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
  • 1⅔ cups (333 g) white granulated sugar
  • 3 large eggs - room temperature
  • 2 tbsp (26 g) milk - room temperature
  • ¾ cup (185 g) yoghurt - plain, unsweetened, room temperature
  • ¼ cup (55 g) fresh lemon juice
  • 1½ cups (250 g) fresh blueberries - see note 3 if you want to use frozen blueberries. Coat the blueberries in 1 to 2 tbsp of flour

 

Lemon Blueberry Cake

    • Preheat oven to 350°F and grease two 8 inch cake tins, lining the bottoms with parchment paper as well as this cake tends to stick to the bottom.
    • Sift together flour, cornstarch, baking powder, baking soda and salt. Mix together using a whisk and set aside.
    • In a large bowl add in butter, vegetable oil, sugar. Using a hand or stand mixer on a medium speed, cream together for 3 minutes until light and creamy.
    • Add in the eggs one by one, mixing well in between addition.
    • Add in milk, yogurt and lemon juice. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.
    • To finish off, toss the blueberries in a tablespoon of flour (this will prevent them from sinking to the bottom of the cake layers) and then add the blueberries to the batter, discarding any left over flour, and fold them in with a spatula until just combined. Again try not to overmix it.
    • Distribute the batter evenly into the two 8 inch cake tins. Try to distribute the blueberries evenly so that you have some on the top of the cake as well. Bake for 35-40 minutes or until a toothpick comes out clean.
  • Once baked, allow the cake layers to cool in the cake tins for about 20 minutes and then carefully turn them out onto a wire rack to completely cool. The cake layers are soft and delicate, so handle them carefully. Frost with the lemon cream cheese frosting

 

FROSTING

  • 1 cup (225 g) unsalted butter - room temp
  • 4½ cups (570 g) powdered sugar - also known as confectioners/icing sugar. Use more for a thicker frosting (see note 1)
  • 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
  • 1½ tsp vanilla essence/extract
  • 1½ tbsp lemon juice - must be fresh
  • To a large bowl add in unsalted butter and using an electric mixer (hand or stand mixer are both fine - use the paddle attachment if using a stand mixer) cream for a few minutes on a medium high speed until it's light and fluffy.
  • Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.
  • Next add in your cold cream cheese, vanilla and fresh lemon juice and mix on a medium speed just until the frosting is smooth. Avoid over-mixing  If using a stand mixer, you may need to mix on a high speed to get everything nice and smooth