Lemon Blueberry Cake Cream Cheese (Print-Friendly Format)

Moist lemon cake dotted with blueberries and topped with tangy cream cheese frosting.

# Required Ingredients:

→ Lemon Blueberry Cake

01 - 360 grams cake flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 180 ml buttermilk, room temperature
06 - 80 ml freshly squeezed lemon juice
07 - 226 grams unsalted butter, softened
08 - 350 grams granulated sugar
09 - 2 tablespoons lemon zest
10 - 2 teaspoons vanilla extract
11 - 4 large eggs, room temperature
12 - 300 grams blueberries, fresh recommended
13 - 2 teaspoons cake flour or all-purpose flour

→ Cream Cheese Frosting for 9x13 cm Pan

14 - 112 grams unsalted butter, softened
15 - 226 grams brick-style cream cheese
16 - 1 teaspoon freshly squeezed lemon juice
17 - 330–440 grams powdered sugar, sifted
18 - 1 tablespoon whipping cream, as needed

→ Cream Cheese Frosting for Layer Cake

19 - 168 grams unsalted butter, softened
20 - 340 grams full-fat, brick-style cream cheese
21 - 1.5 teaspoons freshly squeezed lemon juice
22 - 495–605 grams powdered sugar, sifted
23 - 1–2 tablespoons whipping cream, as needed

# How to Make It:

01 - Preheat oven to 180°C. Grease and flour a 23 x 33 cm baking pan or line the base of three 20 cm round pans with parchment paper and grease and flour the sides.
02 - In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
03 - In a separate bowl, whisk together buttermilk and lemon juice. Set aside.
04 - In a large bowl, beat the unsalted butter, granulated sugar, and lemon zest on medium speed until light and fluffy, about 2–3 minutes.
05 - Add vanilla extract and beat in eggs one at a time, mixing well after each addition and scraping the bowl as needed.
06 - On low speed, add one-third of the dry mixture to the butter mixture. Mix in half of the buttermilk-lemon juice mixture. Repeat with the next third of dry mixture and remaining buttermilk-lemon juice. Finish with the last third of dry mixture. Mix just until incorporated and avoid overmixing.
07 - Toss blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula.
08 - Transfer batter to the prepared pan(s). Bake for 30–35 minutes for the large pan or 25–30 minutes for layers, until a toothpick inserted in the centre comes out clean and the surface is firm but springy.
09 - Allow cakes to cool in the pan. For layer cakes, wait until fully cooled before inverting or handling.
10 - Beat softened butter until smooth. Add cream cheese and continue beating. Mix in lemon juice and a portion of powdered sugar. Gradually add remaining powdered sugar, beating until desired consistency is reached. If needed, incorporate whipping cream to adjust texture.
11 - For slab cake, frost cooled cake and decorate with extra blueberries and lemon slices if desired. For a layer cake, ensure all layers are fully cooled; if domed, level with a serrated knife. Frost between each layer, crumb-coat sides, chill for 20–30 minutes, then finish with remaining frosting and additional blueberries.
12 - Slice with a thin, sharp knife. Store leftovers in an airtight container in the refrigerator for up to 4 days.

# Additional Information:

01 - If cake flour is unavailable, substitute with 320 grams all-purpose flour combined with 40 grams cornstarch and sift three times.
02 - For best texture, ensure all dairy and eggs are brought to room temperature before mixing.
03 - It is preferable to use fresh blueberries, as frozen berries may cause excess moisture and discoloration during baking.
04 - Choose full-fat brick-style cream cheese for optimal frosting texture.
05 - For enhanced lemon flavour, zest lemons before juicing.
06 - Allow layers to chill before assembling for stable stacking, especially when preparing a layer cake.
07 - Unfrosted cake layers can be wrapped and frozen individually for up to 2 months; thaw overnight in the refrigerator.

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