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Lemon Blueberry Cake with Cream Cheese Frosting Recipe

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4.4 from 108 reviews

A moist and tangy Lemon Blueberry Cake featuring fresh blueberries and zesty lemon flavor, topped with a smooth, creamy lemon cream cheese frosting. This delightful cake is perfect for spring and summer gatherings or any occasion craving a burst of fresh, fruity sweetness.

Ingredients

Scale

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 (or all-purpose flour) for tossing 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 pans: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of each cake tin with parchment paper rounds, then grease and flour the sides.
  2. Sift dry ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. Mix buttermilk and lemon juice: Combine the buttermilk and freshly squeezed lemon juice in a bowl. Whisk lightly with a fork and set aside.
  4. Cream butter, sugar, and lemon zest: In a large bowl, beat the butter, granulated sugar, and lemon zest until fluffy and light in color, about 2-3 minutes.
  5. Add vanilla and eggs: Add the vanilla extract, then beat in the eggs one at a time. Stop the mixer and scrape down the bowl after each egg to ensure even mixing.
  6. Alternate mixing dry and wet ingredients: With the mixer on low speed, add about 1/3 of the flour mixture into the butter mixture. Then add half of the buttermilk and lemon juice mixture. Scrape down the bowl. Repeat by adding another 1/3 of the flour, then the rest of the milk mixture, and finally the last 1/3 of the flour. Mix just until combined; avoid overmixing for a tender cake.
  7. Fold in blueberries: Toss blueberries with 2 teaspoons flour to prevent sinking, then gently fold them into the batter using a spatula or rubber spoon.
  8. Bake: Pour the batter into the prepared pan(s). Bake for 30-35 minutes if using a 9×13 inch pan or 25-30 minutes for layer cakes. The cake is done when the top is set, a toothpick inserted near the center comes out clean, and the top feels firm yet slightly springy.
  9. Cool cake: Allow the cake to cool in the pan. For layered cakes, handle pans carefully and avoid inverting while hot.
  10. Prepare cream cheese frosting: Beat softened butter until soft and creamy, then add cream cheese and mix until smooth.
  11. Add lemon juice and powdered sugar: Mix in lemon juice, then gradually beat in about 3 cups of powdered sugar starting on low speed and increasing to medium speed as it combines.
  12. Adjust frosting consistency: Add remaining powdered sugar ½ cup at a time until desired sweetness and thickness are reached. If frosting feels too thick, beat in 1 tablespoon whipping cream until smooth and spreadable.
  13. Decorate cake – 9×13 inch: Frost the cooled cake evenly. Optionally, decorate the top with fresh blueberries and lemon slices.
  14. Decorate cake – layer cake: If making a layer cake, make sure layers are fully cooled and chilled slightly for easier handling. Level domed tops using a serrated knife if needed. Assemble layers by frosting between each layer with about ¾ cup frosting. Apply a thin crumb coat around the sides and chill for 20-30 minutes. Finish frosting the sides and top with swirls. Optionally garnish with fresh blueberries.
  15. Slice and serve: Use a thin, sharp knife to slice the cake for clean pieces.

Notes

  • Using fresh blueberries is recommended for best texture; frozen can be used but drain well first.
  • Allow eggs and buttermilk to come to room temperature for better batter incorporation.
  • Do not overmix batter after adding flour to keep cake light and tender.
  • For layered cakes, chilling the layers before assembly makes frosting easier and neater.
  • Adjust powdered sugar in frosting according to desired sweetness and consistency.
  • Use sharp serrated knife for leveling cake layers to avoid crumbling.

Keywords: lemon blueberry cake, lemon cake, blueberry cake, cream cheese frosting, layered cake, lemon dessert, spring cake

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