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Lemon Blueberry Cake

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A moist and fluffy Lemon Blueberry Cake bursting with freshness, perfect for any occasion.

Ingredients

Scale
  • 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)
  • 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)

Instructions

  1. Preheat the oven to 350F (180C). Grease and flour a 9×13 inch cake pan.
  2. Sift together the cake flour, baking powder, baking soda, and salt. Whisk and set aside.
  3. Combine the buttermilk and lemon juice. Whisk and set aside.
  4. Beat together the butter, sugar, and zest until light and fluffy, about 2-3 minutes.
  5. Add vanilla and eggs one at a time, mixing well after each addition.
  6. Combine the flour and buttermilk mixtures in intervals, being careful not to overmix.
  7. Fold in blueberries that have been tossed with flour.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes.
  9. Cool the cake in the pan, being cautious if making a layer cake.
  10. Make the frosting by beating cream cheese and butter until smooth, then incorporating lemon juice and powdered sugar.
  11. Frost the cooled cake with the cream cheese frosting.
  12. Decorate with lemon zest or fresh blueberries.

Notes

Ensure all ingredients are at room temperature for better mixing. For a lighter cake, substitute half the butter with unsweetened applesauce.

Nutrition

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

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