Here’s a delicious and moist Lemon Blueberry Cake recipe — perfect for spring or summer gatherings!
🍋 Lemon Blueberry Cake Recipe
Ingredients
For the Cake:
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2 ½ cups (310g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (226g) unsalted butter, softened
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1 ¾ cups (350g) granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 tbsp lemon zest (about 2 lemons)
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¼ cup fresh lemon juice
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1 cup (240ml) buttermilk
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1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
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1 tbsp flour (for tossing blueberries)
For the Lemon Cream Cheese Frosting:
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8 oz (226g) cream cheese, softened
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½ cup (113g) unsalted butter, softened
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3–4 cups (360–480g) powdered sugar
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1 tbsp lemon zest
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2 tbsp lemon juice
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1 tsp vanilla extract
🧁 Instructions
1. Prepare the Oven and Pans
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch cake pans, or line with parchment paper.
2. Mix Dry Ingredients
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar
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In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
4. Add Eggs and Flavor
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Add eggs one at a time, beating well after each.
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Mix in vanilla, lemon zest, and lemon juice.
5. Combine with Buttermilk and Flour
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Alternately add the flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
6. Add Blueberries
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Toss blueberries with 1 tbsp flour (prevents sinking).
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Gently fold them into the batter.
7. Bake
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Divide batter evenly between pans.
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Bake for 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans 10 minutes, then transfer to wire racks to cool completely.
🍋 Lemon Cream Cheese Frosting
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Beat cream cheese and butter together until smooth.
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Add powdered sugar 1 cup at a time, beating well.
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Mix in lemon zest, juice, and vanilla. Adjust sugar for desired thickness.
🧁 Assemble
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Once cakes are cool, spread frosting between layers and over the top and sides.
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Garnish with fresh blueberries and lemon slices, if desired.