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Lemon Blueberry Cake with Cream Cheese Frosting Recipe

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4.4 from 5 reviews

This Lemon Blueberry Cake is a moist, fluffy cake bursting with fresh blueberries and bright lemon flavor. Topped with a creamy lemon cream cheese frosting, it makes for a delightful dessert perfect for spring or summer gatherings. The cake is baked in the oven and can be made as a single 9×13 inch cake or as layered rounds with elegant frosting layers in between.

Ingredients

Cake Ingredients

  • 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 freshly squeezed lemon juice (80 ml)
  • 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 fresh blueberries
  • 2 teaspoons cake flour (or all-purpose flour) for dusting blueberries

Cream Cheese Frosting Ingredients

  • 3/4 cup unsalted butter (168 grams), softened
  • 12 ounces brick-style full-fat cream cheese (340 grams), softened
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
  • 1–2 tablespoons whipping cream (as needed)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan, or if making a layer cake, grease and flour the sides of round cake pans and line the bottoms with parchment paper rounds.
  2. Sift dry ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk them well and set aside.
  3. Mix buttermilk and lemon juice: Combine buttermilk with freshly squeezed lemon juice using a fork and set aside to slightly curdle.
  4. Cream butter, sugar and zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until light and fluffy, about 2-3 minutes.
  5. Add vanilla and eggs: Beat in the vanilla extract, then add eggs one at a time, beating well after each addition. Scrape down the bowl sides as needed.
  6. Alternate adding dry and wet ingredients: On low speed, incorporate one-third of the dry flour mixture, followed by half of the buttermilk-lemon juice mixture. Scrape the bowl, then repeat with another third of dry flour and the remaining wet mixture, finishing with the last third of the flour mixture. Mix just until combined, avoiding overmixing.
  7. Fold in blueberries: Toss the blueberries with 2 teaspoons of flour to prevent sinking, then gently fold them into the batter using a spatula.
  8. Bake the cake: Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 pan or 25-30 minutes for layer pans. The cake is done when the top is set, a toothpick inserted comes out clean, and the cake springs back slightly when pressed.
  9. Cool the cake: Allow the cake(s) to cool in the pan(s). For layer cakes, wait until fully cool before removing from pans to prevent breakage.
  10. Make the cream cheese frosting: Beat the softened butter until smooth. Add the softened cream cheese and mix until combined.
  11. Add lemon juice and powdered sugar: Mix in lemon juice and gradually add 3 cups of powdered sugar on low speed, then medium speed as it combines.
  12. Adjust sweetness and consistency: Continue adding the rest of the powdered sugar about ½ cup at a time until the desired thickness and sweetness are reached. If too thick, beat in 1 tablespoon of whipping cream.
  13. Frost a 9×13 inch cake: Once cooled, frost the cake evenly and decorate optionally with blueberries and lemon slices.
  14. Frost a layered cake: Make sure layers are fully cooled and optionally chilled. Level domed tops if necessary. Place the first layer on a serving plate and frost with about ¾ cup frosting. Add the second layer and frost the top similarly. Add the third layer, then apply a thin crumb coat of frosting all around and chill for 20-30 minutes. Finish with a generous final coat, adding decorative swirls and optional blueberries.
  15. Serve: Slice the cake with a sharp thin knife and enjoy.

Notes

  • Using fresh blueberries is recommended for best texture and flavor.
  • Tossing blueberries with flour prevents them from sinking to the bottom.
  • Allow the cake layers to cool completely before frosting to avoid melting the frosting.
  • Chilling layered cakes before final frosting helps achieve a clean finish.
  • If the cake top is domed, gently leveling it will make it easier to stack and frost layers evenly.
  • Use a serrated knife for clean slices of the cake.

Find it online: https://lauracooks.com/lemon-blueberry-cake-with-cream-cheese-frosting-recipe/