A bright and tender blueberry cake topped with lemon cream cheese frosting — the perfect summer dessert.

Scale

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1/4 cup vegetable oil

1 1/4 cups sugar

2 large eggs

1 tsp vanilla extract

1 tbsp lemon zest

2 tbsp lemon juice

1 cup buttermilk

2 cups fresh blueberries (tossed in 1 tbsp flour)

For the Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 1/2 cups powdered sugar

1 tbsp lemon zest

1–2 tbsp lemon juice

1 tsp vanilla extract

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1. Preheat oven to 350°F. Grease and line cake pans.

2. Whisk together dry ingredients.

3. Cream butter, oil, and sugar. Add eggs one at a time.

4. Mix in lemon zest, juice, and vanilla.

5. Alternate adding dry ingredients and buttermilk.

6. Fold in floured blueberries.

7. Bake 30–35 min. Cool completely.

8. Beat frosting ingredients until fluffy.

9. Frost cooled cake and garnish with lemon slices or berries.

Store in the fridge for up to 3 days.

Can be made as cupcakes or in a 9×13” sheet pan.

Use frozen blueberries if fresh are unavailable.