Lemon Blueberry Cake
This delicious Lemon Blueberry Cake features a bright lemon flavor, tender crumb, and juicy blueberries, perfect for brunch or parties.
Ingredients
Cake Batter
- 3 cups cake flour (360 g) or substitute all-purpose flour minus 6–8%
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup buttermilk (180 ml) room temperature
- 0.33 cup fresh lemon juice (80 ml)
- 1 cup unsalted butter (226 g) softened
- 1.75 cups granulated sugar (350 g)
- 2 tablespoons lemon zest from about 3–4 lemons
- 2 teaspoons alcohol-free vanilla extract
- 4 large eggs room temperature
- 2 cups fresh blueberries I recommend fresh
For tossing with blueberries
- 2 teaspoons cake flour or all-purpose flour
Cream Cheese Frosting (for 9-inch layers)
- 0.75 cup unsalted butter (168 g) softened
- 12 oz brick-style cream cheese (340 g) full fat
- 1.5 teaspoons fresh lemon juice
- 4.5 cups powdered sugar (495–605 g) sifted
- 1–2 tablespoons whipping cream as needed
Cream Cheese Frosting (for 9x13 sheet cake)
- 0.5 cup unsalted butter (112 g) softened
- 8 oz brick-style cream cheese (226 g)
- 1 teaspoon fresh lemon juice
- 3–4 cups powdered sugar (330–440 g) sifted
- 1 tablespoon whipping cream optional; add for spreadability
Instructions
Preparation
- Preheat oven to 350°F (180°C). Grease and flour a 9x13-inch pan. For layers, line bottoms with parchment rounds and grease the sides.
- In a medium bowl, sift (or whisk) together 3 cups cake flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, whisk buttermilk with 1/3 cup fresh lemon juice. Let rest a couple of minutes.
- In a large bowl, beat 1 cup softened butter, 1 3/4 cups sugar, and 2 tablespoons lemon zest until fluffy, about 2–3 minutes.
- Beat in 2 teaspoons vanilla, then add eggs one at a time on medium speed. Scrape down the bowl after each addition.
- With mixer on low, add about 1/3 of the flour mixture, then half the buttermilk-lemon mixture. Scrape. Repeat (1/3 flour, remaining milk), then finish with the last 1/3 flour. Mix only until combined.
- Toss 2 cups blueberries with 2 teaspoons flour. Gently fold into the batter with a spatula.
Baking
- Pour batter into prepared pan(s). Bake 9x13 for 30–35 minutes, or layer cakes 25–30 minutes.
- Cake is done when top is set and a toothpick inserted in the center comes out clean. It should spring back slightly when pressed.
- Cool cake in the pan. For layer cakes, wait until the pans are cool enough to handle before inverting.
- Cool completely before frosting.
Frosting
- Beat butter and cream cheese until smooth. Add lemon juice. Gradually add sifted powdered sugar until you reach the desired sweetness and consistency.
- Add whipping cream 1 tablespoon at a time if needed. For layers, use the larger frosting proportions.
- Chill if frosting becomes too soft, then re-whip briefly before spreading.
Assembly
- For layers, level cakes if needed, add a thin crumb coat, chill for 15–20 minutes, then finish with a final coat.
- Garnish with extra lemon zest or a few fresh blueberries.
Notes
Serve slightly chilled or at cool-room temperature. Pair with Earl Grey or coffee; a dollop of mascarpone or vanilla ice cream is lovely for dessert service. Store unfrosted or fully frosted cake covered at room temperature for up to 24 hours; or refrigerate for up to 4 days. Frosted cake pieces freeze well.