Lemon Blueberry Cake with Cream Cheese Frosting (Printable)
Moist lemon cake dotted with fresh blueberries and topped with creamy frosting for a delightful seasonal dessert.
# What You'll Need:
→ Cake Base
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
→ Flavorings
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk, room temperature
12 - 2 cups fresh blueberries
13 - 1 tablespoon flour for coating blueberries
→ Cream Cheese Frosting
14 - 8 oz cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 cups powdered sugar, sifted
17 - 2 teaspoons vanilla extract
18 - 1 tablespoon fresh lemon juice
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
03 - Beat butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, and vanilla extract until fully incorporated.
05 - On low speed, alternately add flour mixture and buttermilk in three portions, beginning and ending with flour. Mix just until combined; avoid overmixing.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter using a spatula.
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center emerges clean.
08 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, lemon juice, and salt; continue beating until fluffy and spreadable.
10 - Place one cooled cake layer on serving plate. Spread frosting evenly over top, position second layer, then frost top and sides of entire cake.
# Expert Tips:
01 -
- The bright lemon cuts through the richness so you can have seconds without feeling overwhelmed
- Fresh blueberries burst in every bite creating these little pockets of jammy sweetness
- Cream cheese frosting on lemon cake is one of those combinations that just makes sense
02 -
- Cold ingredients create a lumpy batter that will not bake into an even texture, so plan ahead and set everything out
- Overmixing once the flour is added develops too much gluten, making your cake tough instead of tender
03 -
- Zest your lemons before you juice them, otherwise you will find it nearly impossible to hold onto
- Bring your cream cheese to room temperature for the frosting or you will never get the lumps out