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Lemon Blueberry Cake

A delightful cake that combines tart lemon with sweet blueberries, perfect for any gathering or as a treat for yourself.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

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 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 recommended
  • 2 teaspoons cake flour or all-purpose flour, for coating blueberries
Frosting Ingredients
  • 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 oz 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

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). Grease and flour a 9x13 inch cake pan. For a layer cake, line the bottom of separate cake tins with parchment paper and grease the sides.
  2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk them together and set aside.
  3. Combine the buttermilk and freshly squeezed lemon juice in another bowl. Whisk them with a fork and set aside to thicken slightly.
  4. In a large mixing bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.
  5. Add in the vanilla extract, and beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition.
Baking
  1. With the mixer on low speed, alternate adding 1/3 of the flour mixture followed by 1/2 of the buttermilk mixture. Scrape down the bowl and repeat this process two more times, ending with the flour mixture. Be careful not to overmix.
  2. Toss the blueberries with 2 teaspoons of flour to coat them lightly. Gently fold the blueberries into the batter using a spatula or rubber spatula.
  3. Pour the batter into the prepared pan(s). Bake for 30-35 minutes for the 9x13 inch, or about 25-30 minutes for layer cakes. The cakes are done when the top is set and a toothpick inserted in the center comes out clean.
  4. Allow the cakes to cool in the pan. If using layer cakes, carefully remove them after a few minutes of cooling, being cautious not to break them apart.
Cream Cheese Frosting
  1. In a medium bowl, cream together the 1/2 cup of softened butter and 8 oz of cream cheese until smooth.
  2. Add in the lemon juice and beat until well incorporated.
  3. Gradually add in 3-4 cups of sifted powdered sugar until you reach your desired consistency. If the frosting is too thick, add a tablespoon of whipping cream as needed.
  4. For the second layer of frosting, repeat the creaming process with the 3/4 cup of softened butter and 12 oz of cream cheese, adding lemon juice and gradually incorporating 4 1/2 - 5 1/2 cups of sifted powdered sugar. Adjust with whipping cream if needed until it’s spreadable.

Notes

This cake is best served at room temperature. Garnish with powdered sugar or additional blueberries and lemon slices for an eye-catching presentation. Store in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 3 months.