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Lemon Blueberry Cake with Cream Cheese Frosting Recipe

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  • Author: Lea
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings

Description

This Lemon Blueberry Cake is a moist, flavorful cake that combines the tangy freshness of lemon with the sweetness of fresh blueberries. Topped with a smooth and creamy lemon cream cheese frosting, this cake is perfect for celebrations or a delightful dessert anytime. The recipe yields a tender crumb with bursts of juicy blueberries throughout and a zesty lemon aroma.

Ingredients

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 recommended)
  • 2 teaspoons cake flour (or all-purpose flour) for blueberries

Cream Cheese 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 tablespoons whipping cream (as needed)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch cake pan or, if making a layer cake, line the bottoms of cake pans with parchment rounds and grease and flour the sides.
  2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt, then whisk to combine and set aside.
  3. Mix Buttermilk and Lemon Juice: Combine the buttermilk and freshly squeezed lemon juice in a small bowl, whisk with a fork, and set aside to curdle slightly.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until fluffy, about 2-3 minutes.
  5. Add Vanilla and Eggs: Beat in the vanilla extract, then add eggs one at a time, beating well after each addition and scraping the bowl sides as needed.
  6. Alternate Adding Flour and Buttermilk Mixture: On low speed, add about one-third of the flour mixture followed by half of the buttermilk-lemon juice mixture. Scrape bowl. Repeat with next third of flour, remaining buttermilk mixture, and last third of flour. Mix just until combined; do not overmix.
  7. Fold in Blueberries: Toss blueberries with 2 teaspoons of flour to prevent sinking and gently fold them into the batter using a spatula or rubber spoon.
  8. Pour and Bake: Pour batter into prepared pan(s). Bake for 30-35 minutes for a 9x13 pan or 25-30 minutes for layered pans. The cake is done when the top is set, springs back to touch, and a toothpick inserted comes out clean.
  9. Cool Cake: Allow the cakes to cool completely in their pans. If layer cakes, handle carefully to avoid breaking hot layers.
  10. Prepare Cream Cheese Frosting: Beat softened butter until soft, then add cream cheese and beat until smooth.
  11. Add Lemon Juice and Powdered Sugar: Add the lemon juice and 3 cups of powdered sugar gradually, starting on low speed then increasing to medium until combined.
  12. Adjust Frosting Consistency: Beat in the remaining powdered sugar a half cup at a time until desired sweetness and thickness is reached. If frosting is too thick, beat in 1 tablespoon of whipping cream.
  13. Decorate Cake: For a 9x13 cake, frost the cooled cake and optionally decorate with blueberries and lemon slices. For layer cakes, level layers if domed and frost between layers and around the cake. Apply a crumb coat then chill for 20-30 minutes before final frosting and decoration.
  14. Serve: Slice the cake with a thin, sharp knife and serve chilled or at room temperature.

Notes

  • Room temperature ingredients ensure better mixing and texture.
  • Fresh blueberries are preferred for best flavor and texture, but frozen can be used if tossed in flour first.
  • Do not overmix the batter to keep the cake tender and light.
  • For a layered cake, chilling layers before frosting helps with clean assembly.
  • Adjust frosting thickness by adding powdered sugar or whipping cream as needed.
  • Store leftovers covered in refrigerator; bring to room temperature before serving for best flavor.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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