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Lemon Blueberry Cake Recipe

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★★★★★

4.4 from 105 reviews

This Lemon Blueberry Cake is a delightful, moist cake bursting with fresh blueberries and tangy lemon flavor. Perfectly balanced with a creamy, smooth cream cheese frosting, it makes a refreshing and elegant dessert for any occasion. The cake features a tender crumb enhanced by buttermilk and lemon juice, with a light crumb that pairs beautifully with the citrus-studded cream cheese frosting.

Ingredients

Scale

Cake

  • 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 fresh blueberries
  • 2 teaspoons cake flour (or all-purpose flour) for tossing blueberries

Cream Cheese Frosting

  • 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 and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of the cake tins with parchment paper rounds, then grease and flour the sides.
  2. Mix Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. Combine Buttermilk and Lemon Juice: In a small bowl, whisk together the buttermilk and fresh lemon juice with a fork, then set aside.
  4. Cream Butter, Sugar and Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until light and fluffy, about 2-3 minutes using a mixer.
  5. Add Vanilla and Eggs: Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl after each egg.
  6. Combine Flour and Milk Mixture: With mixer on low speed, add about 1/3 of the flour mixture into the butter mixture. Then add half of the buttermilk-lemon juice mixture. Scrape the bowl well. Repeat with another 1/3 flour and remaining milk mixture, then add the last 1/3 of flour. Mix just until combined—do not overmix.
  7. Fold in Blueberries: Toss the blueberries in 2 teaspoons of flour to prevent sinking. Gently fold them into the batter using a spatula or rubber spoon.
  8. Bake the Cake: Pour the batter into the prepared pan(s). Bake in the preheated oven for 30-35 minutes for a 9×13 pan or 25-30 minutes for layer cakes. The cake is done when the top is set, a toothpick inserted comes out clean, and it feels firm and slightly springy to the touch.
  9. Cool the Cake: Allow the cake(s) to cool in the pan(s). For layer cakes, be very careful handling the warm cakes; avoid inverting while hot.
  10. Make Cream Cheese Frosting: Beat the softened butter until soft and creamy. Add the cream cheese and beat together until smooth.
  11. Add Flavor and Sugar: Mix in the lemon juice. Add 3 cups of the powdered sugar on low speed initially, then increase to medium speed until incorporated.
  12. Adjust Frosting Consistency: Gradually add the remaining powdered sugar, about 1/2 cup at a time until desired sweetness and thickness are reached. If too thick, beat in 1 tablespoon of whipping cream to loosen.
  13. Decorate for Sheet Cake: For the 9×13 cake, spread the frosting evenly over the cooled cake. Optionally, decorate with fresh blueberries and lemon slices.
  14. Decorate Layer Cake: Ensure layers are fully cooled and slightly firm (refrigerate and wrap in plastic if needed). Level domed tops with a serrated knife if necessary. Place one layer on your serving plate, frost with about 3/4 cup frosting, then add the second layer. Frost again with 3/4 cup frosting, add the third layer, then apply a thin crumb coat to the sides and refrigerate for 20-30 minutes. Once set, frost the sides and top with swirls of frosting. Decorate optionally with blueberries.
  15. Serve: Slice with a thin, sharp knife for clean cuts and serve.

Notes

  • Use fresh blueberries for best results as they hold up better in the batter.
  • Tossing blueberries in flour prevents them from sinking to the bottom during baking.
  • Let all ingredients, especially eggs, butter, and buttermilk, come to room temperature to ensure a smooth batter.
  • Do not overmix the batter to avoid a dense cake.
  • Chilling the frosted layer cake helps the crumb coat set for cleaner decorating.
  • If frosting is too thick, add whipping cream in small amounts to achieve desired consistency.
  • For cleaner cake layers, use a serrated knife or cake leveler to trim domed tops before stacking.
  • Store leftover cake wrapped in the refrigerator for up to 3-4 days.

Keywords: Lemon Blueberry Cake, Cream Cheese Frosting, Citrus Cake, Blueberry Dessert, Moist Cake, Summer Cake, Layer Cake

Find it online: https://thedishspot.com/lemon-blueberry-cake-recipe/