Print

Lemon Blueberry Cake

Print Recipe

A delightful Lemon Blueberry Cake bursting with flavor, wrapped in luscious cream cheese frosting, perfect for any occasion!

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, 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)
  • Frosting: 1/2 cup unsalted butter (112 grams, softened)
  • 8 oz 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)
  • Second Layer Frosting: 3/4 cup unsalted butter (168 grams, softened)
  • 12 oz 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, sifted)
  • 1–2 tablespoons whipping cream (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Prep two 9-inch round cake pans by greasing them and lining with parchment paper.
  2. Mix the cake flour, baking powder, baking soda, and salt in a large mixing bowl until well combined.
  3. Cream the softened butter and granulated sugar in another bowl until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each, then add buttermilk, lemon juice, lemon zest, and vanilla extract. Mix until just combined.
  5. Combine the dry ingredients into the wet mixture gently using a spatula.
  6. Fold in the blueberries tossed in flour to keep them suspended in the batter.
  7. Pour the batter into the prepared pans, dividing evenly. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the cream cheese frosting by blending softened cream cheese and butter until smooth, adding lemon juice and powdered sugar as needed.
  10. Frost the first layer of cake, place the second layer on top, and frost the top and sides to your desired finish.

Notes

To prevent blueberries from sinking, toss them in flour before folding into the batter. Store leftovers in an airtight container for up to 3-4 days.

Nutrition

Keywords: Lemon Cake, Blueberry Dessert, Cream Cheese Frosting, Summer Cake, Fresh Blueberries

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