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Lemon Blueberry Cake

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A moist and fluffy cake bursting with bright lemon and juicy blueberry flavors, topped with rich cream cheese frosting.

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 the oven to 350°F (180°C) degrees. 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. Set aside.
  3. Combine the buttermilk and lemon juice in a separate bowl and set aside.
  4. Cream the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
  5. Add in the vanilla extract and one egg at a time, beating well after each addition.
  6. Mix in 1/3 of the flour mixture into the butter mixture, followed by 1/2 of the buttermilk mixture. Repeat until well combined.
  7. Fold washed blueberries with 2 teaspoons of flour, then gently fold them into the batter.
  8. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  9. Cool the cake in the pan before frosting.
  10. Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, adjusting consistency with whipping cream as needed.

Notes

Ensure all ingredients are at room temperature for best results. You can substitute cake flour with a gluten-free flour blend if desired.

Nutrition

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

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