Description
This Lemon Blueberry Cake is a bright, moist, and tender dessert that combines zesty lemon flavor with bursts of juicy blueberries, all topped with a luscious cream cheese frosting. It’s perfect for spring or summer and simple enough for beginner bakers to master.
Ingredients
Scale
For the Cake:
- 2¼ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup freshly squeezed lemon juice
- ⅔ cup buttermilk
- 1½ cups blueberries (fresh or frozen)
- 2 teaspoons cake flour (for tossing the blueberries)
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 oz brick-style cream cheese
- 1 teaspoon lemon juice
- 3 to 3½ cups powdered sugar
- 1 tablespoon cream (as needed)
Instructions
- Preheat the oven and prepare your pan: Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan, making sure to tap out any excess flour for a smooth finish.
- Mix dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting helps avoid clumps and creates a light, airy cake texture.
- Cream butter, sugar, and lemon zest: In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest until the mixture is fluffy and pale—about 2 to 3 minutes.
- Add eggs and vanilla: Beat in the vanilla extract and add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Combine wet ingredients: In a small measuring cup or bowl, whisk together the buttermilk and lemon juice. Ensure both are at room temperature for better emulsification.
- Alternate mixing dry and wet into the batter: Add about a third of the dry mixture to the wet batter, then add a third of the milk-lemon mixture. Continue alternating until everything is incorporated, scraping down the sides of the bowl as needed. Do not overmix.
- Add blueberries: Toss the blueberries in 2 teaspoons of cake flour to prevent them from sinking, then gently fold them into the batter with a spatula.
- Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the frosting: In a clean bowl, beat the butter until soft, then mix in the cream cheese until smooth. Add the lemon juice and 3 cups of powdered sugar. Beat until combined, adding the cream and additional sugar as needed to achieve your desired consistency.
- Frost and decorate: Once the cake is completely cooled, spread the frosting evenly across the top. Garnish with fresh blueberries or thin lemon slices if desired.
Notes
- Use room temperature ingredients for a smoother batter and better texture. If you don’t have buttermilk, mix ⅔ cup milk with 2 teaspoons lemon juice or white vinegar and let sit for 5–10 minutes. Avoid overmixing once the flour is added to keep the cake soft and tender. Frozen blueberries should be used straight from the freezer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/15th of cake)
- Calories: 340
- Sugar: 29g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg