Lemon Blueberry Cake (Print-Friendly Format)
Lemon cake studded with fresh blueberries, finished with creamy lemon frosting.
# Required Ingredients:
→ Lemon Blueberry Cake
01 -
3 cups cake flour (360 grams)
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
3/4 cup buttermilk (180 ml), room temperature
06 -
1/3 cup freshly squeezed lemon juice (80 ml)
07 -
1 cup unsalted butter (226 grams), softened to room temperature
08 -
1 3/4 cups granulated sugar (350 grams)
09 -
2 tablespoons lemon zest
10 -
2 teaspoons vanilla extract
11 -
4 large eggs, room temperature
12 -
2 cups fresh blueberries
13 -
2 teaspoons cake flour or all-purpose flour (to coat blueberries)
→ Cream Cheese Frosting (for 9x13 inch Cake)
14 -
1/2 cup unsalted butter (112 grams), softened
15 -
8 oz brick-style cream cheese (226 grams)
16 -
1 teaspoon freshly squeezed lemon juice
17 -
3-4 cups powdered sugar (330-440 grams), sifted
18 -
1 tablespoon whipping cream, as needed
→ Cream Cheese Frosting (for Layer Cake)
19 -
3/4 cup unsalted butter (168 grams), softened
20 -
12 ounces brick-style cream cheese (340 grams), full-fat
21 -
1 1/2 teaspoons freshly squeezed lemon juice
22 -
4 1/2-5 1/2 cups powdered sugar (495-605 grams), sifted
23 -
1-2 tablespoons whipping cream, as needed
# How to Make It:
01 -
Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch baking pan or line the bottoms of 8-inch cake tins with parchment paper and grease the sides.
02 -
Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine and set aside.
03 -
Combine the buttermilk and lemon juice. Whisk with a fork and set aside.
04 -
In a large bowl, beat the butter, sugar, and lemon zest for 2-3 minutes until light and fluffy.
05 -
Mix in the vanilla extract and beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
06 -
With the mixer on low speed, alternate adding the flour mixture and the buttermilk mixture to the butter mixture. Start and end with the flour mixture. Avoid overmixing.
07 -
Toss the blueberries with 2 teaspoons of flour to prevent sinking. Gently fold the blueberries into the batter using a spatula.
08 -
Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9x13 inch pan or 25-30 minutes for layer cakes. Test doneness with a toothpick; it should come out clean.
09 -
Cool the cake(s) in the pan(s). For layer cakes, allow them to cool completely before removing from the tins.
10 -
Beat the butter until soft, then mix in the cream cheese. Add lemon juice and powdered sugar, mixing until the desired sweetness and consistency is reached. If too thick, add whipping cream.
11 -
For a 9x13 inch cake, frost the cooled cake and decorate with blueberries and lemon slices, if desired. For a layer cake, assemble and frost each layer, apply a crumb coat, chill, then frost the exterior. Optionally decorate with blueberries.
12 -
Slice the cake with a thin, sharp knife. Serve and enjoy.
# Additional Information:
01 -
Ensure ingredients like butter, eggs, and buttermilk are at room temperature for better mixing.
02 -
Fresh blueberries are recommended to avoid excess moisture.
03 -
For layer cakes, refrigerate the layers wrapped in plastic wrap until firm for easier assembling.