Description
This lemon blueberry cake starts with a moist & tender lemon cake that’s dotted with juicy blueberries. Then it’s topped with cream cheese frosting that has just a hint of lemon.
Ingredients
Lemon Blueberry Cake:
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml), room temperature
- 1/3 cup lemon juice (80 ml), freshly squeezed
- 1 cup unsalted butter (226 grams), softened to room temperature
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups blueberries, fresh recommended
- 2 teaspoons cake flour, or all-purpose flour
Cream Cheese Frosting for a 9×13 inch Cake:
- 1/2 cup unsalted butter (112 grams), softened
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice, freshly squeezed
- 3 – 4 cups powdered sugar (330–440 grams), sifted
- 1 tablespoon whipping cream, as needed
Instructions
1. Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan or line and prep 3 8-inch round pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.
3. In a small bowl, whisk together buttermilk and lemon juice. Set aside.
4. In a large bowl, beat together the butter, sugar, and lemon zest until light and fluffy (2-3 minutes).
5. Add vanilla extract, then beat in eggs one at a time, scraping down the bowl after each.
6. With mixer on low, add 1/3 of the flour mixture, followed by half the buttermilk mixture. Repeat, ending with flour.
7. Toss blueberries with 2 teaspoons of flour, then gently fold them into the batter with a spatula.
8. Pour batter into the prepared pan(s). Bake for 30–35 minutes (9×13 inch) or 25–30 minutes (layer cakes), until a toothpick inserted comes out clean.
9. Let cakes cool in pan completely before frosting.
10. To make the frosting, beat the butter until soft. Add cream cheese and mix until smooth.
11. Add lemon juice and 3 cups powdered sugar. Start mixer on low then increase to medium speed.
12. Gradually beat in remaining powdered sugar to desired consistency. Add whipping cream if needed.
13. Frost the cooled cake, then garnish with blueberries and lemon slices as desired.
14. For layer cake, stack layers with frosting between, crumb coat, chill, then frost and decorate.
Notes
If you don’t have cake flour, use 2 2/3 cups all-purpose flour plus 1/3 cup cornstarch. Sift together three times.
Room temperature ingredients yield better mixing and texture—don’t skip this step.
Fresh blueberries are best to prevent sinking and color bleeding. If using frozen, do not thaw first.
Wrap unfrosted cake tightly and refrigerate overnight or freeze for up to 2 months.
Use full-fat, brick-style cream cheese for the best frosting consistency.
For even cake layers, use a scale or measuring cups and level domed tops before stacking.
Nutrition
- Serving Size: 1 slice
- Calories: 534
- Sugar: 50g
- Sodium: 198mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 116mg