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Lemon Blueberry Cake

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A delightful cake combining tart lemon and sweet blueberries, 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 recommended)
  • 2 teaspoons cake flour (or all-purpose flour, for dusting berries)
  • 1/2 cup unsalted butter (112 grams, for frosting)
  • 8 oz. brick-style cream cheese (226 grams)
  • 1 teaspoon lemon juice (freshly squeezed, for frosting)
  • 3 – 4 cups powdered sugar (330–440 grams, sifted, for frosting)
  • 1 tablespoon whipping cream (as needed, for frosting)
  • 3/4 cup unsalted butter (168 grams, for additional frosting)
  • 12 ounces brick-style cream cheese (340 grams, full fat, for additional frosting)
  • 1 1/2 teaspoons lemon juice (freshly squeezed, for additional frosting)
  • 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams, sifted, for additional frosting)
  • 1–2 tablespoons whipping cream (as needed, for additional frosting)

Instructions

  1. Preheat the 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 and lemon juice in another bowl, then whisk lightly.
  4. Beat together the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
  5. Add the vanilla extract and mix in the eggs one at a time, scraping down the sides of the bowl after each addition.
  6. Mix in about one-third of the flour mixture into the butter mixture, then half of the buttermilk and lemon juice mixture. Repeat until all ingredients are mixed in.
  7. Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter.
  8. Pour the batter into the prepared pan(s) and bake for 30-35 minutes for a 9×13 inch cake or 25-30 minutes for layer cakes.
  9. Cool the cakes in the pan before carefully removing.

Notes

Use fresh blueberries for the best flavor and ensure your butter and eggs are at room temperature for a smoother batter.

Nutrition

Keywords: lemon cake, blueberry cake, dessert recipe, baking, summer desserts

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