Description
This Lemon Blueberry Cake is a moist and zesty cake featuring the fresh flavors of lemon and sweet blueberries. Baked to perfection and topped with a smooth and tangy cream cheese frosting, this cake is perfect for a delightful dessert or special occasion.
Ingredients
Scale
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) for dusting blueberries
Cream Cheese Frosting
- 3/4 cup unsalted butter (168 grams), softened
- 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), sifted
- 1–2 tablespoons whipping cream, as needed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For layer cakes, line the bottom of the cake tins with parchment rounds and grease and flour the sides.
- Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt then whisk well to combine and set aside.
- Mix Buttermilk and Lemon Juice: Combine buttermilk and freshly squeezed lemon juice in a separate bowl, whisk together with a fork, and set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy, about 2-3 minutes.
- Add Vanilla and Eggs: Add vanilla extract, then beat in the eggs one at a time, turning off the mixer to scrape down the sides after each addition for even mixing.
- Combine Wet and Dry Ingredients: With the mixer on low, gradually add one-third of the flour mixture, followed by half of the lemon and buttermilk mixture. Scrape the bowl, then repeat with another third of the flour and the remaining wet mixture. Finally, add the last third of flour mixture. Mix gently and avoid overmixing to keep the cake tender.
- Fold in Blueberries: Toss blueberries with 2 teaspoons of flour to prevent sinking, then gently fold them into the batter using a spatula.
- Bake the Cake: Pour batter into prepared pan(s). Bake for 30-35 minutes if using a 9×13 inch pan or 25-30 minutes for layer cakes. The cake is done when the top is set and a toothpick inserted in the center comes out clean. The cake should feel firm but slightly springy when pressed gently.
- Cool the Cake: Let the cake cool in the pan. For layer cakes, be very careful when handling hot pans and avoid inverting the pans while still warm.
- Prepare Cream Cheese Frosting: Beat softened butter until soft, then mix in cream cheese until smooth and combined.
- Add Lemon Juice and Sugar: Stir in lemon juice, then gradually add 3 cups of powdered sugar, starting on low speed and increasing as it combines.
- Adjust Frosting Consistency: Continue adding the remaining powdered sugar about 1/2 cup at a time until desired sweetness and thickness is reached. If frosting is too thick, beat in 1 tablespoon of whipping cream.
- Frost the Cake: For a 9×13 inch cake, spread the frosting evenly over the cooled cake and optionally decorate with extra blueberries and lemon slices.
- For Layer Cake Decoration: Ensure layers are fully cooled and slightly firm (refrigerate wrapped if needed). Level domed tops if necessary. Place one layer on serving plate, frost top with about 3/4 cup frosting, add second layer and repeat frosting. Place last layer, apply a thin crumb coat to sides, chill 20-30 minutes, then frost sides and top with swirls of frosting. Optionally, decorate with blueberries.
- Serve: Slice the cake using a thin, sharp knife for clean cuts.
Notes
- Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may release more moisture.
- Room temperature ingredients help to achieve a smooth batter and even baking.
- Do not overmix the batter to keep the cake tender and moist.
- Level cake layers carefully for even stacking in layered cakes.
- If frosting is too soft, chill slightly before using to make spreading and decorating easier.
- The lemon juice in the buttermilk mixture helps to activate the baking soda for a better rise.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cake, lemon cake, blueberry cake, cream cheese frosting, lemon dessert, summer cake, layered cake
