Lemon Blueberry Cake

recipesofholly.com

Ann Matous

subheading: Lemon Blueberry Cake:

2 ¾ cups + 2 tablespoons (374g) all-purpose flour

1 ¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup (112g) unsalted butter, room temperature

½ cup (120ml) vegetable oil

1 ¾ cups (362g) sugar

1 teaspoon vanilla extract

6 tablespoons (86g) sour cream

4 large eggs

½ cup (120ml) fresh lemon juice

2 tablespoons fresh lemon zest (about 3 large lemons)

¼ cup (60ml) buttermilk

1 ¾ cups (about 260g) blueberries

subheading: Cream Cheese Frosting:

16 oz (452g) cream cheese, room temperature

1 cup (224g) butter, room temperature

11 cups (1265g) powdered sugar

2 teaspoons vanilla extract

Lemon slices

fresh blueberries, for decorating

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