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Lemon Blueberry Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 150 reviews

This Lemon Blueberry Cake is a delightful, moist cake bursting with fresh blueberries and tangy lemon flavor. Perfectly balanced with a creamy lemon cream cheese frosting, it makes an ideal dessert for any occasion. The recipe includes detailed instructions for both a 9×13 inch pan and a layer cake version, ensuring a beautifully textured and flavorful treat.

Ingredients

Scale

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

Cream Cheese Frosting Ingredients

  • 1/2 cup unsalted butter (112 grams), softened
  • 8 oz brick-style cream cheese (226 grams), softened
  • 1 teaspoon lemon juice, freshly squeezed
  • 3 – 4 cups powdered sugar (330–440 grams), sifted
  • 1 tablespoon whipping cream (as needed)

Additional Frosting Ingredients (for Layer Cake)

  • 3/4 cup unsalted butter (168 grams), softened
  • 12 ounces brick-style cream cheese (340 grams), full fat, softened
  • 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 Pans: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layered cake, line the bottoms of 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. Prepare Wet Ingredients: Combine the buttermilk and freshly squeezed lemon juice, whisk together with a fork, and set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy, approximately 2 to 3 minutes.
  5. Add Vanilla and Eggs: Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is well incorporated.
  6. Alternate Mixing Flour and Milk Mixtures: With the mixer on low speed, add about one-third of the dry flour mixture to the butter mixture. Mix in half of the buttermilk-lemon juice mixture. Scrape down the sides of the bowl. Repeat this process adding another third of flour and the remaining milk mixture. Finally, beat in the remaining flour mixture gently. Avoid overmixing to keep the cake tender.
  7. Fold in Blueberries: Toss the blueberries with the 2 teaspoons of flour to prevent sinking, then gently fold them into the batter using a spatula.
  8. Bake the Cake: Pour the batter into the prepared pan(s). For a 9×13 inch pan, bake for 30-35 minutes; for layer cakes, bake 25-30 minutes. The cake is done when the top is set, a toothpick comes out clean, and the spring test is passed.
  9. Cool the Cake: Allow the cake to cool in the pan. For layer cakes, be very careful not to damage the cakes while handling and avoid inverting them hot.
  10. Make the Cream Cheese Frosting: Beat softened butter until soft, then add cream cheese and mix until smooth. Add lemon juice, then gradually add powdered sugar starting with 3 cups. Mix on low speed initially, then increase to medium. Add remaining powdered sugar a half cup at a time until desired consistency and sweetness. If frosting is too thick, add whipping cream 1 tablespoon at a time until spreadable.
  11. Decorate 9×13 Inch Cake: Frost the cooled cake evenly. Optionally, garnish with fresh blueberries and lemon slices for extra flair.
  12. Assemble and Decorate Layer Cake: Ensure all layers are fully cooled. For best results, refrigerate layers wrapped in plastic to firm. Level any domed tops using a serrated knife or cake leveler. Place the first layer on a serving plate, frost the top with about 3/4 cup frosting. Add the second layer, frost again with 3/4 cup. Place the third layer on top, apply a thin crumb coat to the sides, and refrigerate for 20-30 minutes. Finish frosting the sides and top with decorative swirls. Optionally garnish with blueberries.
  13. Serve: Slice the cake using a thin, sharp knife for clean cuts and enjoy.

Notes

  • Use fresh blueberries for best texture and taste.
  • Make sure all ingredients — especially eggs, butter, and buttermilk — are at room temperature before starting for best mixing results.
  • Do not overmix the batter after adding flour to keep the cake light and fluffy.
  • Adjust the amount of powdered sugar in frosting to suit your preferred sweetness and thickness.
  • Allow frosting to set in the fridge for a cleaner finish when decorating layer cakes.
  • Use a serrated knife to level cakes and slice cakes to maintain neat edges.
  • The frosting can be stored in the fridge for up to 3 days; bring to room temperature and re-whip before use.

Keywords: lemon blueberry cake, lemon cake, blueberry cake, cream cheese frosting, layer cake, dessert, summer cake, fresh blueberries

Find it online: https://lucabites.com/lemon-blueberry-cake-with-cream-cheese-frosting-recipe/