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Lemon Blueberry Cake

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A delightful Lemon Blueberry Cake with a tender crumb, bursting with sweet blueberries and zesty lemon flavor, perfect for any occasion.

Ingredients

Scale
  • 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)
  • 2 teaspoons cake flour (or all-purpose flour)
  • 1/2 cup unsalted butter (112 grams, softened)
  • 8 oz brick-style cream cheese (226 grams)
  • 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 brick-style 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

  1. Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
  2. Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl.
  3. Combine the buttermilk with the freshly squeezed lemon juice in a small bowl.
  4. Cream together the softened butter, granulated sugar, and lemon zest until fluffy.
  5. Add in the vanilla extract and beat in the eggs, one at a time.
  6. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture.
  7. Fold the blueberries that have been tossed with 2 teaspoons of flour into the batter gently.
  8. Pour the batter into the prepared pan(s) and smooth the top.
  9. Bake for 30-35 minutes or until a toothpick comes out clean.
  10. Cool the cake in the pan before frosting.
  11. Prepare the cream cheese frosting by beating together the softened butter, cream cheese, and lemon juice.
  12. Frost the cooled cake generously with the cream cheese frosting.

Notes

Use room temperature ingredients for better mixing. Don’t overmix the batter to prevent a dense cake.

Nutrition

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

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