Description
A refreshing Lemon Blueberry Cake with a creamy cream cheese frosting, perfect for any occasion.
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 (preferably fresh)
- 2 teaspoons cake flour (to toss with blueberries)
- 1/2 cup unsalted butter (112 grams, softened) for frosting
- 8 oz 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) for second layer frosting
- 12 oz cream cheese (340 grams, full fat)
- 1 1/2 teaspoons lemon juice (freshly squeezed) for second layer frosting
- 4 1/2-5 1/2 cups powdered sugar (495-605 grams, sifted) for second layer frosting
- 1-2 tablespoons whipping cream (as needed for second layer frosting)
Instructions
- Preheat your oven to 350°F (180°C) and prepare your cake pans by greasing and flouring them.
- Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl. Set this aside for now.
- Mix the buttermilk and freshly squeezed lemon juice in a separate bowl, whisking with a fork until well combined.
- Cream together the softened butter, granulated sugar, and lemon zest in a large bowl until fluffy and light in color.
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure even blending.
- Alternate adding the flour mixture and the buttermilk mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
- Toss the fresh blueberries with the reserved flour and gently fold them into the batter.
- Pour the batter into the prepared pans and bake for 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layers, until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Beat the softened butter, cream cheese, and lemon juice for the frosting until creamy, then gradually add in powdered sugar until you reach your desired sweetness.
- Frost the cooled cake and decorate as desired.
Notes
For storage, keep in an airtight container at room temperature for a couple of days or refrigerate for up to 5-7 days.