Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Cake

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

  1. Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Whisk and set aside.
  3. Combine buttermilk and lemon juice and whisk with a fork. Set aside.
  4. In a large bowl, beat together softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
  5. Add vanilla extract and beat in the eggs one at a time, scraping down the bowl after each addition.
  6. 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.
  7. Toss blueberries with 2 teaspoons of flour and gently fold into the batter.
  8. 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.
  9. Cool the cakes in the pan. Be careful when removing layer cakes from pans.
  10. In a bowl, beat together 1/2 cup of softened butter and 8 oz of cream cheese until smooth for the frosting.
  11. 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