Description
Delicious Lemon Blueberry Cake is a moist, fluffy cake bursting with fresh blueberries and zesty lemon flavor, layered and topped with a smooth, tangy cream cheese frosting. Perfect for gatherings and celebrations, this recipe delivers a visually stunning and flavorful dessert that combines the freshness of lemon with the sweetness of blueberries in every bite.
Ingredients
Cake Batter
- 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)
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 and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan or, if making a layer cake, line the bottom of the cake tins with parchment rounds, then grease and flour the sides.
- Mix Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt; whisk to combine and set aside.
- Combine Wet Ingredients: In a small bowl, mix the buttermilk with freshly squeezed lemon juice using a fork; set aside to curdle slightly.
- Cream Butter and Sugar: In a large bowl, beat unsalted butter, granulated sugar, and lemon zest together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in vanilla extract. Then add eggs one at a time, beating well after each, scraping down the bowl sides to ensure even mixing.
- Combine Flour and Buttermilk Mixture: On low mixer speed, add about one-third of the flour mixture to the butter mixture, then half of the buttermilk-lemon juice mixture. Scrape bowl sides and bottom. Repeat this process until all flour and buttermilk mixture are combined, ending with the flour mixture. Avoid overmixing to maintain cake tenderness.
- Add 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 for a 9×13 inch pan or 25-30 minutes for layer cakes. Cake is done when the top is set, a toothpick inserted comes out clean, and the cake feels firm and springy when pressed lightly.
- Cool the Cake: Allow cakes to cool in pans. For layer cakes, handle pans carefully and avoid inverting while still hot.
- Prepare Cream Cheese Frosting: Beat softened butter until creamy. Add cream cheese and beat until smooth.
- Add Lemon and Sugar: Mix in lemon juice and 3 cups of powdered sugar on low speed, increasing to medium as it combines.
- Adjust Frosting Consistency: Gradually add remaining powdered sugar ½ cup at a time to reach desired sweetness and thickness. If frosting is too thick, beat in 1 tablespoon of whipping cream.
- Decorate (9×13 Inch Cake): Frost cooled cake evenly and optionally garnish with extra blueberries and lemon slices.
- Decorate (Layer Cake): Ensure cooled layers are firm by wrapping and refrigerating. Level domed tops if needed. Place a cake layer on serving plate, frost top with about ¾ cup frosting, add next layer, repeat frosting. Apply a thin crumb coat around sides, chill 20-30 minutes, then frost fully with swirls. Optionally decorate with blueberries.
- Serve: Slice the cake with a thin, sharp knife for clean cuts and serve.
Notes
- Use fresh blueberries for the best flavor and texture.
- Room temperature ingredients help create a smooth batter and prevent curdling.
- Tossing berries with flour prevents them from sinking to the bottom during baking.
- Do not overmix the batter to keep the cake light and tender.
- Chill the frosting-covered layer cake between crumb coat and final frosting to prevent crumbs mixing into the top layer.
- If frosting is too thick, add whipping cream sparingly to adjust texture.
- Use cake flour if possible for a finer crumb; all-purpose flour can be substituted but may affect texture slightly.
