why make this recipe

Lemon Blueberry Cake is a delightful combination of flavors that brighten up any occasion. The tangy lemon pairs beautifully with juicy blueberries, creating a moist and flavorful dessert. This cake is perfect for celebrations, casual get-togethers, or simply when you crave something sweet and refreshing. It’s a versatile bake that can be served as a fancy layer cake or a simple sheet cake, making it a go-to recipe for many occasions. Children and adults alike will adore this tasty treat, thanks to its inviting taste and vibrant colors.

how to make Lemon Blueberry 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 (I recommend using fresh)
2 teaspoons cake flour (or all-purpose flour)
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 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 tablespoon whipping cream (as needed)

Directions:

Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom with parchment paper and grease the sides.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk and set aside.
Combine buttermilk and freshly squeezed lemon juice and whisk with a fork. Set aside.
In a large bowl, beat together softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
Add vanilla extract and beat in the eggs one at a time. Turn off the mixer to scrape down the bowl after each addition.
With the mixer on low, beat about 1/3 of the flour mixture into the butter mixture. Then mix in half of the buttermilk and lemon juice mixture. Scrape down the sides and repeat the process, adding flour and liquid until just combined. Do not overmix.
Toss blueberries with 2 teaspoons of flour, then gently fold into the batter.
Pour the batter into the prepared pan(s) and bake. Bake for 30-35 minutes for a 9×13 inch pan or about 25-30 minutes for layer cakes. The top should be set, and a toothpick should come out clean.
Cool the cakes in the pan. For layer cakes, be very careful when removing them from the pans.

Cream Cheese Frosting

In a bowl, beat together 1/2 cup of softened butter and 8 oz of cream cheese until smooth.
Add 1 teaspoon of lemon juice and mix well. Gradually add powdered sugar until desired sweetness and consistency are achieved.
For a thicker frosting, use less cream or add more powdered sugar.

how to serve Lemon Blueberry Cake

Lemon Blueberry Cake can be served plain or with a dusting of powdered sugar on top. A generous spread of cream cheese frosting can elevate the cake to the next level. Slice the cake into squares for a sheet cake or layers for a traditional cake presentation. Pair it with a cup of tea or coffee for a delightful afternoon treat.

how to store Lemon Blueberry Cake

Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate the cake for up to a week. For freezing, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months. Just thaw them overnight in the refrigerator before enjoying.

tips to make Lemon Blueberry Cake

Use fresh blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding.
Make sure all your ingredients, especially eggs and butter, are at room temperature. This helps create a smoother batter.
For added flavor, you can incorporate a little more lemon zest or juice to the frosting.
Keep an eye on the baking time, as ovens can vary. Check for doneness a few minutes before the timer goes off.

variation

You can easily make this cake gluten-free by substituting cake flour with a gluten-free blend. Additionally, you can try adding different fruits such as raspberries or blackberries for a twist on the classic recipe.

FAQs

Can I use milk instead of buttermilk?
Yes, you can use regular milk, but for a more authentic flavor, try adding a little vinegar or lemon juice to milk and letting it sit for a few minutes to create a buttermilk substitute.

Can I make this cake ahead of time?
Absolutely! You can make the cake in advance and store it. Just make sure to frost it close to serving time to keep the frosting fresh.

What can I serve with Lemon Blueberry Cake?
This cake goes well with whipped cream, ice cream, or a scoop of lemon sorbet. It also pairs nicely with a hot cup of tea or coffee.

Lemon Blueberry Cake

Print Recipe

A delightful combination of tangy lemon and juicy blueberries, perfect for any occasion.

Total Time: 55 minutes
Yield: 12 servings 1x

Ingredients

Scale

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)
2 teaspoons cake flour (or all-purpose flour)
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 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

Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk and set aside.
Combine buttermilk and lemon juice and whisk with a fork. Set aside.
In a large bowl, beat together softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
Add vanilla extract and beat in the eggs one at a time, scraping down the bowl after each addition.
With the mixer on low, beat about 1/3 of the flour mixture into the butter mixture, then half of the buttermilk mixture. Repeat until just combined.
Toss blueberries with 2 teaspoons of flour and gently fold into the batter.
Pour the batter into prepared pan(s) and bake for 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes.
Cool the cakes in the pan. Be careful when removing layer cakes from pans.
In a bowl, beat together 1/2 cup of softened butter and 8 oz of cream cheese until smooth for the frosting.
Add 1 teaspoon of lemon juice and mix well. Gradually add powdered sugar until desired sweetness is achieved.

Notes

Use fresh blueberries for the best flavor. Substitute cake flour with a gluten-free blend if needed.

Author: aymane-mouraigmail-com-2
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: lemon cake, blueberry cake, dessert recipe, cake recipe, sweet treat