Description
This Lemon Blueberry Cake is a soft, moist dessert bursting with bright citrus and juicy berries, topped with a creamy lemon-kissed cream cheese frosting. Perfect for any occasion, it’s easy to make and always a hit.
Ingredients
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk, room temperature
- 1/3 cup freshly squeezed lemon juice
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups fresh blueberries
- 2 teaspoons flour (for coating blueberries)
- 1/2 cup unsalted butter, softened (for frosting)
- 8 ounces full-fat cream cheese (for frosting)
- 1 teaspoon freshly squeezed lemon juice (for frosting)
- 3 to 4 cups powdered sugar (for frosting)
- 1 tablespoon whipping cream, as needed (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate container, mix buttermilk and lemon juice. Let rest.
- In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy.
- Add vanilla and eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and milk mixture to the batter, mixing gently until smooth.
- Toss blueberries with 2 teaspoons of flour and fold them into the batter.
- Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cake completely in the pan on a wire rack.
- For the frosting: beat butter and cream cheese until smooth. Gradually add powdered sugar, lemon juice, and whipping cream until desired consistency is reached.
- Frost the cooled cake evenly and slice to serve.
Notes
- Substitute raspberries or blackberries for blueberries for a flavor twist.
- Add extra lemon zest for a stronger citrus flavor.
- Use lemon buttercream for a sweeter frosting alternative.
- Frozen blueberries can be used but should be kept frozen and coated in flour.
- Cake layers can be baked ahead and frozen unfrosted for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
