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Lemon Blueberry Cake

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A delightful Lemon Blueberry Cake bursting with flavor, perfect for any celebration or just to brighten your day.

Ingredients

Scale
  • 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)
  • 1/3 cup lemon juice (80 ml)
  • 1 cup unsalted butter (226 grams)
  • 1 3/4 cups granulated sugar (350 grams)
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • 2 cups blueberries
  • 2 teaspoons cake flour or all-purpose flour (for tossing with blueberries)
  • 1/2 cup unsalted butter (112 grams, softened) for frosting
  • 8 oz brick-style cream cheese (226 grams)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 3 – 4 cups powdered sugar (330–440 grams)
  • 1 tablespoon whipping cream (as needed)
  • 3/4 cup unsalted butter (168 grams, softened) for second layer frosting
  • 12 ounces brick-style cream cheese (340 grams, full fat)
  • 1 1/2 teaspoons lemon juice (freshly squeezed)
  • 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams)
  • 1–2 tablespoons whipping cream (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your pans: Grease two 9-inch round cake pans with butter and lightly dust with flour.
  3. Sift the dry ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  4. Mix the wet ingredients: In another bowl, combine the buttermilk, lemon juice, and lemon zest.
  5. Cream the butter and sugar: Beat the softened unsalted butter and granulated sugar together until light and fluffy.
  6. Add the eggs: Introduce room-temperature eggs one by one, mixing well after each addition.
  7. Combine the wet and dry ingredients, alternating between them, beginning and ending with the dry ingredients.
  8. Fold in the blueberries that have been tossed in a little flour.
  9. Pour and bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  10. Cool the cakes for 10 minutes in the pans before transferring to a wire rack to cool completely.
  11. Mix the cream cheese frosting by beating together the softened cream cheese, butter, and lemon juice until smooth, then adding powdered sugar.
  12. Layer the cake with frosting: Place one layer on the cake stand, then frost the top and place the second layer on and frost the top and sides.
  13. Finish with the second layer of frosting for added richness.

Notes

Serve with fresh blueberries on top and a sprinkle of powdered sugar for a beautiful presentation.

Nutrition

Keywords: lemon, blueberry, cake, dessert, baking

Find it online: https://sweetladle.com/lemon-blueberry-cake-2/