Lemon Blueberry Cake
A moist and fluffy lemon blueberry cake that perfectly balances zesty lemon and sweet blueberries, making it an ideal dessert for any occasion.
Ingredients
Cake Ingredients
- 3 cups cake flour provides structure and light texture
- 2 tsp baking powder helps the cake rise
- 1 4 tsp baking soda supports leavening
- 3 4 tsp salt enhances flavor
- 1.75 cups granulated sugar adds sweetness and moisture
- 1 cup unsalted butter, brought to room temperature adds richness
- 2 Tbsp lemon zest brings bright citrus flavor
- 4 large eggs, brought to room temperature adds structure and moisture
- 1 tsp vanilla extract enhances overall flavor
- 1 cup whole milk, brought to room temperature adds moisture and tenderness
- 1 3/4 cup sour cream, brought to room temperature increases moisture and richness
- 3.5 Tbsp fresh lemon juice adds acidity and flavor
- 2.5 cups fresh blueberries, rinsed and dabbed nearly dry adds sweetness and moisture
Frosting Ingredients
- 8 oz. cream cheese, at room temperature for cake frosting
- 1 2 cup unsalted butter, brought to room temperature adds creaminess
- 1 tsp vanilla extract enhances frosting flavor
- 4 cups powdered sugar sweetens and provides structure to the frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them.
- In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
- Add the lemon zest to the butter and sugar mixture and beat until combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually alternate adding the flour mixture and the whole milk into the butter mixture, starting with a third of the flour, then half the milk, and continuing to mix until well combined.
- Add in the sour cream and fresh lemon juice, mixing until just combined.
- Gently fold the blueberries into the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10-15 minutes before transferring to a cooling rack to cool completely.
Frosting and Assembly
- While the cakes cool, prepare the cream cheese frosting by beating together the softened cream cheese and unsalted butter until smooth.
- Add vanilla extract and gradually incorporate powdered sugar until light and fluffy.
- Once cooled, place one cake layer on a serving plate, spread frosting on top, and place the second layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting.
- Garnish with extra blueberries or lemon slices if desired.
Notes
Ensure all ingredients are at room temperature for proper mixing. Be gentle when folding in blueberries to prevent breaking.