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Lemon Blueberry Cake

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.
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15 slices
Calories 320 kcal

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.
Keyword blueberry, cake, dessert, Lemon Blueberry Cake