Description
A delightful Lemon Blueberry Cake that combines zesty lemon and sweet blueberries for a moist, fluffy treat.
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)
- 1/2 cup unsalted butter (112 grams), softened
- 8 ounces brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 to 4 cups powdered sugar (330–440 grams), sifted
- 1 tablespoon whipping cream (as needed)
- 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 to 5 1/2 cups powdered sugar (495–605 grams), sifted
- 1 to 2 tablespoons whipping cream (as needed)
Instructions
- Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. If you are making a layer cake, line the bottom of the cake tins with parchment paper and grease the sides.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk well and set aside.
- In another bowl, combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
- In a large bowl, beat the softened butter, sugar, and lemon zest until fluffy, about 2-3 minutes.
- Add the vanilla extract and add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl after each addition.
- On low speed, mix in about 1/3 of the flour mixture into the buttery mixture. Then add in about half of the buttermilk mixture. Stop the mixer and scrape down the sides, then repeat: add another 1/3 of the flour mixture, the rest of the buttermilk mixture, and finally the last 1/3 of the flour mixture. Be careful not to overmix.
- Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter.
- Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 inch pan or about 25-30 minutes for layer cakes. The cake should be set, and a toothpick inserted will come out clean. It should feel firm and slightly springy to the touch.
- Allow the cakes to cool in the pan. If making a layer cake, be cautious when handling the hot pans.
- For the cream cheese frosting: In a bowl, beat the softened butter and cream cheese until smooth. Add lemon juice and powdered sugar (3-4 cups to start). Adjust with whipping cream as needed for the right consistency.
Notes
Use fresh blueberries for the best flavor and always ensure ingredients are at room temperature for even mixing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: lemon blueberry cake, dessert, cake recipe, baking