Fruit Cake
For the Cake: – 2 1/2 cups all-purpose flour – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup unsalted butter, softened – 1/4 cup vegetable oil – 1 cup granulated sugar – 3 large eggs – 1 tablespoon lemon zest – 1/4 cup fresh lemon juice – 1 teaspoon vanilla extract – 1 cup buttermilk – 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour) For the Lemon Cream Cheese Frosting: – 8 oz cream cheese, softened – 1/2 cup unsalted butter, softened – 3 cups powdered sugar – 1 tablespoon lemon juice – 1 teaspoon lemon zest – Pinch of salt
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time. Mix in lemon zest, juice, and vanilla.
Add dry ingredients in 3 parts, alternating with buttermilk. Mix until just combined. Gently fold in the floured blueberries.
Divide batter between pans. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
Beat cream cheese and butter until smooth. Add lemon juice, zest, salt, and powdered sugar. Beat until fluffy.
Frost cooled cakes with the lemon cream cheese frosting. Garnish with extra blueberries and lemon zest if desired.
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