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Lemon Blueberry Cake Recipe

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★★★★★

5 from 76 reviews

This Lemon Blueberry Cake is a deliciously moist and fluffy cake infused with fresh lemon juice and zest, packed with juicy blueberries, and topped with a rich, creamy lemon cream cheese frosting. Perfect for spring and summer celebrations, this cake combines citrusy brightness and sweet blueberry bursts with a luscious frosting for an irresistible dessert.

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 fresh blueberries
  • 2 teaspoons cake flour (or all-purpose flour, for tossing 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 to 5 1/2 cups powdered sugar (495 – 605 grams), sifted
  • 1 to 2 tablespoons whipping cream (as needed)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan or line cake pans with parchment paper and grease & flour the sides for layer cakes.
  2. Sift dry ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. Mix buttermilk and lemon juice: Combine the buttermilk and freshly squeezed lemon juice in a small bowl and whisk together with a fork. Set aside.
  4. Cream butter and sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until light and fluffy, about 2-3 minutes.
  5. Add flavorings and eggs: Beat in the vanilla extract. Then add the eggs one at a time, beating well after each addition and scraping the bowl sides after each egg.
  6. Combine dry and wet mixtures: On low speed, add about one-third of the dry flour mixture to the butter mixture. Then add half of the buttermilk-lemon mixture. Scrape the bowl and repeat with another third of the flour mixture and the remaining buttermilk-lemon mixture. Finish by mixing in the last third of the flour mixture. Do not overmix.
  7. Fold in blueberries: Toss the blueberries with 2 teaspoons of flour to prevent sinking, then gently fold them into the batter with a spatula until evenly distributed.
  8. Bake the cake: Pour the batter into the prepared pan(s). Bake for 30-35 minutes in a 9×13 pan or 25-30 minutes for layer cakes. The cake is done when the top is set, a toothpick inserted comes out clean, and it springs back lightly to touch.
  9. Cool the cake: Allow the cake to cool in its pan. For layer cakes, be very careful when handling warm pans and do not invert the cakes hot.
  10. Prepare cream cheese frosting: Beat softened butter until creamy. Add cream cheese and beat until smooth and combined.
  11. Add lemon and sugar: Mix in the lemon juice, then gradually add powdered sugar, starting low speed then medium as it combines.
  12. Adjust frosting consistency: Add remaining powdered sugar ½ cup at a time until desired sweetness and thickness. If too thick, add 1 tablespoon whipping cream and beat to combine.
  13. Decorate 9×13 cake: Frost the completely cooled 9×13 cake and optionally decorate with fresh blueberries and lemon slices.
  14. Decorate layer cake: Chill layers until firm. Level domed tops if needed. Place the first layer on your serving plate, frost with about ¾ cup frosting. Add second layer and frost top, then third layer. Apply a crumb coat to sides and chill 20-30 minutes. Finish frosting sides and top with decorative swirls and optionally decorate with blueberries.
  15. Serve: Slice the cake using a thin, sharp knife for clean pieces and serve.

Notes

  • Use fresh blueberries for best flavor and texture; frozen blueberries might cause the batter to turn blue and can add moisture.
  • Make sure all ingredients (eggs, butter, buttermilk) are at room temperature for best mixing and texture.
  • Don’t overmix batter after adding flour to keep the cake tender.
  • For a moist cake, measure flour correctly by spooning into the measuring cup and leveling off, not scooping directly.
  • Chilling the frosting layers helps prevent crumbs from mixing into the final coat and makes decorating easier.
  • Adjust lemon juice or zest to taste if you prefer a stronger citrus flavor.

Keywords: lemon blueberry cake, lemon cake, blueberry cake, cream cheese frosting, moist cake, spring dessert

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