Zesty Lemon Blueberry Cake Recipe

why make this recipe

Lemon Blueberry Cake is a delightful dessert that perfectly combines the tangy brightness of lemons with the sweet burst of fresh blueberries. This cake is light and moist, making it an ideal treat for any occasion, from birthday celebrations to casual family gatherings. The vibrant flavors and beautiful presentation make it a standout option. Plus, who can resist a slice of cake with such a fresh and fruity touch?

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

1. Preheat the oven to 350F (180C) degrees. Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper. Then grease and flour the sides of the pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk together and set aside.
3. Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
4. In a large bowl, beat together the butter, sugar, and lemon zest until fluffy (about 2-3 minutes).
5. Add in the vanilla extract and beat in the eggs one at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
6. With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl. Repeat the process – beat in about 1/3 of the flour mixture, followed by the rest of the milk and lemon juice mixture. Lastly, beat in the last 1/3 of the flour mixture. Do not overmix.
7. Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula or rubber spoon.
8. Pour the batter into the prepared pan/pans. Bake for 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for layer cakes. The top should look set and a toothpick inserted should come out clean. The top should feel firm and slightly springy to the touch, but not gooey.
9. Cool the cakes in the pan. If making a layer cake, be very careful when inserting the pans. Do not try to invert the cake pans while they are still hot.

Cream Cheese Frosting

This is the same process whether you’re making a 9×13 inch cake or a layer cake.

Decorating

Allow the cake to cool completely before decorating with cream cheese frosting.

how to serve Lemon Blueberry Cake

Lemon Blueberry Cake can be served as a delightful dessert after a meal. You can slice it into squares if it’s a 9×13 pan, or layer slices if you made a multi-layer cake. For an extra touch, garnish each slice with fresh blueberries and a sprinkle of lemon zest. This makes it even more appealing.

how to store Lemon Blueberry Cake

To store, cover the cake with plastic wrap or keep it in an airtight container. It can be stored at room temperature for a day or two. For longer storage, place it in the refrigerator where it can last up to a week. If you prefer, the cake can also be frozen for up to three months. Just ensure it’s well-covered to avoid freezer burn.

tips to make Lemon Blueberry Cake

1. Use fresh blueberries for the best flavor and texture.
2. Make sure your butter and eggs are at room temperature for a smoother batter.
3. Don’t overmix the batter; this keeps the cake fluffy.
4. Allow the cake to cool completely before frosting to prevent the frosting from melting.

variation

For a twist, you can replace blueberries with other berries like raspberries or strawberries. You could also add a layer of lemon curd between the cake layers for an extra zing.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to add them straight from the freezer without thawing to prevent them from bleeding into the batter.

How can I tell if my cake is done baking?
A toothpick should come out clean when inserted into the center of the cake; the top should also feel firm and springy.

Can I make the frosting ahead of time?
Yes, you can make the cream cheese frosting a day in advance. Just store it in an airtight container in the fridge and mix it again before using.

Lemon Blueberry Cake

A delightful dessert that features a perfect balance of tangy lemons and sweet blueberries, making it an ideal treat for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the 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 blueberries (fresh recommended)
• 2 teaspoons cake flour (for tossing blueberries)

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 additional frosting

• 3/4 cup unsalted butter (168 grams) (softened)
• 12 oz 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)

Method

 

Preparation

1. Preheat the oven to 350F (180C) degrees and grease and flour a 9x13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper and grease and flour the sides.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk together and set aside.
3. Combine the buttermilk and freshly squeezed lemon juice in a bowl. Whisk with a fork and set aside.
4. In a large bowl, beat together the butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
5. Add in the vanilla extract and beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
6. With the mixer on low speed, alternately beat in the flour mixture and the buttermilk mixture, starting and ending with the flour mixture. Do not overmix.
7. Toss the blueberries with the 2 teaspoons of flour and gently fold into the batter.

Baking

1. Pour the batter into the prepared cake pan and bake for 30-35 minutes for a 9x13 inch pan, or about 25-30 minutes for layer cakes. A toothpick should come out clean and the top should feel firm and slightly springy.
2. Once baked, cool the cakes in the pan before removing.

Cream Cheese Frosting

1. Combine softened butter and cream cheese, along with lemon juice, and mix until smooth. Gradually add powdered sugar until desired consistency is reached.

Decoration

1. Allow the cake to cool completely before frosting it with the cream cheese frosting.

Notes

Use fresh blueberries for the best flavor. Ensure butter and eggs are at room temperature. Avoid overmixing the batter to maintain fluffiness. Store the cake in an airtight container for up to a week or freeze for up to three months.