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Lemon Blueberry Cake Recipe

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4.5 from 70 reviews

This Lemon Blueberry Cake is a moist, tender cake bursting with citrusy lemon flavor and fresh blueberries. Topped with a tangy cream cheese frosting, it's perfect for dessert or a special occasion. The recipe includes options for both a 9x13 inch sheet cake and layered cakes, allowing for versatile presentation.

Ingredients

Lemon Blueberry Cake

  • 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, preferably fresh
  • 2 teaspoons cake flour or all-purpose flour (for tossing blueberries)

Cream Cheese Frosting for 9x13 Inch Cake

  • 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

Cream Cheese Frosting for Layer Cake

  • 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 and Prepare Pan: Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch cake pan. For layer cakes, line the bottom with parchment paper rounds and grease and flour the sides.
  2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. Combine Wet Ingredients: In a small bowl, whisk together the buttermilk and freshly squeezed lemon juice. Set aside to curdle slightly.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest together until light and fluffy, about 2-3 minutes.
  5. Add Eggs and Vanilla: Beat in vanilla extract. Add eggs one at a time, mixing well after each addition. Scrape down the bowl sides as needed.
  6. Mix Dry and Wet Ingredients: With mixer on low, add about a third of the flour mixture, then half of the buttermilk-lemon mixture. Scrape bowl sides, repeat with another third of flour, remaining buttermilk, then finish with last third of flour. Do not overmix.
  7. Prepare Blueberries and Fold In: Toss blueberries with 2 teaspoons of flour, then gently fold into the batter using a spatula to avoid breaking berries.
  8. Bake the Cake: Pour batter into prepared pan(s). Bake for 30-35 minutes for 9x13 pan, or 25-30 minutes for layer cakes. Cake is done when top is set, toothpick inserted comes out clean, and cake feels firm and slightly springy.
  9. Cool the Cake: Cool cakes in pans. For layer cakes, handle pans carefully and avoid inverting while hot.
  10. Make Cream Cheese Frosting: Beat softened butter until soft. Add cream cheese and mix until smooth. Add lemon juice and sifted powdered sugar in increments, starting slow and increasing speed to medium. Beat in more powdered sugar until desired sweetness and thickness. If too thick, add 1 tablespoon of whipping cream and mix until smooth.
  11. Frost and Serve: Once cake is completely cooled, frost with cream cheese frosting as desired and enjoy.

Notes

  • Use fresh blueberries for best flavor and texture; frozen blueberries can work but may bleed color into batter.
  • Tossing blueberries in flour prevents them from sinking to the bottom during baking.
  • Room temperature ingredients (eggs, butter, buttermilk) help ensure a smooth, well-mixed batter.
  • Do not overmix batter after adding flour to keep cake tender.
  • Adjust amount of powdered sugar in frosting to taste and desired consistency.
  • For layered cakes, be cautious when removing cakes from pans to prevent breaking.
  • Store leftover cake covered in the refrigerator for up to 3-4 days.

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