Blueberry Lemon Cake Recipe | LorAnn Oils

Ingredients

• 300 grams (2 1/2 cups) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 350 grams (1 3/4 cups) granulated sugar
• 2 tablespoons lemon zest
• 4 oz (1/2 cup) butter, softened to room temperature
• 4 oz (1/2 cup) neutral oil, I like avocado oil or vegetable oil
• 4 oz (1/2 cup) buttermilk, at room temperature
• 4 oz (1/2 cup) sour cream, at room temperature
• 2 oz (1/4 cup) fresh lemon juice
• 2 teaspoon LorAnn Organic Lemon Bakery Emulsion
• 3 Large Eggs, at room temperature
• 1 3/4 cups blueberries, fresh or frozen (if frozen, do not thaw)
• 1 tablespoon all-purpose flour
• 16 oz cream cheese, completely softened to room temperature
• 100 grams (1/2 cup) confectioners’ sugar
• 2 teaspoons LorAnn Organic Lemon Bakery Emulsion
• 16 oz (2 cups) heavy whipping cream