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Lemon Blueberry Cake

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A fluffy and moist cake bursting with the delightful flavors of fresh 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)
  • 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 the oven to 350°F (180°C) degrees. Grease and flour a 9×13 inch cake pan.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk together and set aside.
  3. Combine the buttermilk and freshly squeezed lemon juice in a small bowl. Whisk with a fork and set aside.
  4. Cream together the softened butter, granulated sugar, and lemon zest in a large bowl until fluffy, about 2-3 minutes.
  5. Add the vanilla extract and beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
  6. Mix in about 1/3 of the flour mixture into the butter mixture, followed by 1/2 of the buttermilk mixture. Repeat until all ingredients are combined, being careful not to overmix.
  7. Toss the blueberries with 2 teaspoons flour to prevent sinking, then gently fold them into the batter.
  8. Pour the batter into the prepared pan or divide among cake pans if making layers.
  9. Bake for 30-35 minutes for the 9×13 inch pan or 25-30 minutes for layer cakes.
  10. Allow the cakes to cool in the pan.
  11. Prepare the frosting by combining softened butter, cream cheese, and lemon juice, then beating in powdered sugar until desired consistency is achieved.
  12. Frost the cake with cream cheese frosting.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

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

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