Lemon Blueberry Cake
This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of lemon.
Ingredients
- 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)
- 1/2 cup unsalted butter (112 grams, softened)
- 8 oz cream cheese (226 grams, brick-style)
- 1 teaspoon lemon juice (freshly squeezed)
- 3-4 cups powdered sugar (330-440 grams, sifted)
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams, softened)
- 12 ounces 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 the oven to 350 degrees F. Grease and flour a 9x13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper and grease the sides.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk together and set aside.
- Combine buttermilk and freshly squeezed lemon juice, whisking with a fork and setting aside.
- In a large bowl, beat together butter, sugar, and lemon zest until fluffy, about 2-3 minutes.
- Add in vanilla extract and beat in eggs one at a time, scraping down the sides of the bowl after each addition.
- With the mixer on low speed, mix in about 1/3 of the flour mixture into the butter mixture, followed by half of the buttermilk mixture, scraping down the bowl after each addition.
- Repeat the process, beating in the remaining flour mixture until just combined.
- Toss the blueberries with 2 teaspoons of flour and gently fold into the batter.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pan, handling carefully.
Notes
This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. It’s topped with a cream cheese frosting that has just a hint of lemon.