Why Make This Recipe
Lemon Blueberry Cake is a delightful dessert that balances the tartness of lemon with the sweetness of fresh blueberries. It’s perfect for gatherings, birthdays, or just a sweet treat for yourself. This cake is not only delicious but also visually appealing, making it a wonderful centerpiece for any occasion. The bright flavors and fluffy texture make every bite refreshing and satisfying.
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)
For the Cream Cheese Frosting:
- 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)
For the Final Layer of 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 tablespoon whipping cream (as needed)
Directions:
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Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan or line the bottoms of cake tins with parchment paper for a layer cake.
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In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
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Combine the buttermilk and freshly squeezed lemon juice in a bowl. Whisk with a fork and set aside.
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In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
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Add the vanilla extract and beat in the eggs one at a time. Make sure to scrape down the sides of the bowl after each addition.
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With the mixer on low, beat in about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Scrape down the sides and bottom of the bowl. Repeat the process until all ingredients are mixed, ending with the last 1/3 of the flour mixture. Do not overmix.
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Toss the blueberries with 2 teaspoons of flour and gently fold them into the batter with a spatula or rubber spoon.
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Pour the batter into the prepared pan or pans. Bake for 30-35 minutes for a 9×13 inch cake or about 25-30 minutes for layer cakes. The cake is done when the top is set and a toothpick inserted comes out clean.
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Let the cakes cool in the pan. If making a layer cake, be cautious when handling the pans. Do not invert them while still hot.
How to Serve Lemon Blueberry Cake
Serve this cake either plain or with a generous layer of cream cheese frosting on top. It’s delicious on its own, but frosting adds an extra sweetness that complements the lemon and blueberries perfectly.
How to Store Lemon Blueberry Cake
Store the cake in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate it for up to a week. If you have leftovers, you can freeze the cake for up to 3 months.
Tips to Make Lemon Blueberry Cake
- Make sure your butter and eggs are at room temperature for better mixing.
- Use fresh blueberries for the best flavor and texture.
- Sift your powdered sugar for smooth frosting.
- Don’t overmix the batter to keep the cake light and fluffy.
Variation
Feel free to experiment with other berries such as raspberries or blackberries. You can also add nuts like walnuts for an extra crunch!
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but make sure to add them directly to the batter without thawing to avoid excess moisture.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute it by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
How can I make the cake more lemony?
You can increase the amount of lemon zest or add more lemon juice to the batter for a stronger lemon flavor. Adjust the frosting as needed to maintain the right consistency.
Lemon Blueberry Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan or line the bottoms of cake tins with parchment paper for a layer cake.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a bowl. Whisk with a fork and set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add the vanilla extract and beat in the eggs one at a time, ensuring to scrape down the sides of the bowl after each addition.
- With the mixer on low, beat in about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Scrape down the sides and bottom of the bowl. Repeat the process until all ingredients are mixed, ending with the last 1/3 of the flour mixture. Do not overmix.
- Toss the blueberries with 2 teaspoons of flour and gently fold them into the batter with a spatula or rubber spoon.
- Pour the batter into the prepared pan or pans.
- Bake for 30-35 minutes for a 9×13 inch cake or about 25-30 minutes for layer cakes. The cake is done when the top is set and a toothpick inserted comes out clean.
- Let the cakes cool in the pan. If making a layer cake, be cautious when handling the pans. Do not invert them while still hot.
