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Lemon Blueberry Cake topped with fresh blueberries and lemon zest

Lemon Blueberry Cake

This lemon blueberry cake brings together zesty lemon and juicy blueberries, offering a delightful treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 10 slices
Calories 295 kcal

Ingredients
  

For the Cake

  • 3 cups cake flour (provides light texture)
  • 2 teaspoons baking powder (leavening agent)
  • 1/2 teaspoon baking soda (helps with rising)
  • 1/2 teaspoon salt (enhances flavor)
  • 3/4 cup buttermilk (room temperature, adds moisture and tang)
  • 1/3 cup lemon juice (freshly squeezed, adds acidity and flavor)
  • 1 cup unsalted butter (softened to room temperature, creates richness)
  • 1 3/4 cups granulated sugar (sweetens cake)
  • 2 tablespoons lemon zest (adds intense lemon flavor)
  • 2 teaspoons vanilla extract (brings depth of flavor)
  • 4 large eggs (room temperature, binds ingredients)
  • 2 cups blueberries (fresh recommended, offers sweetness and texture)
  • 2 teaspoons cake flour or all-purpose flour (to coat blueberries)

For Cream Cheese Frosting

  • 1/2 cup unsalted butter (room temperature, adds creaminess)
  • 8 oz brick-style cream cheese (provides tangy flavor)
  • 1 teaspoon lemon juice (freshly squeezed, enhances lemon flavor)
  • 3-4 cups powdered sugar (sweetens and thickens frosting)
  • 1 tablespoon whipping cream (as needed for consistency)

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
  • In a bowl, combine the cake flour, baking powder, baking soda, and salt.
  • In another bowl, blend the buttermilk and freshly squeezed lemon juice. Allow them to sit for a moment.
  • In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
  • Mix in the lemon zest and vanilla extract.
  • Add the eggs, one at a time, mixing well after each addition.

Baking

  • Gradually add the dry flour mixture to the butter and egg mixture, alternating with the buttermilk mixture.
  • Toss the blueberries with a small amount of cake flour before folding them into the batter.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake until golden brown and a toothpick inserted comes out clean.
  • Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack.

Frosting and Assembly

  • Prepare the cream cheese frosting by beating the cream cheese and butter until smooth.
  • Stir in the lemon juice and gradually add the powdered sugar until well-combined.
  • Once the cakes are completely cooled, frost the first layer, place the second layer on top, and frost the top and sides.
  • Optional: Garnish with additional fresh blueberries or a sprinkle of lemon zest.

Notes

Ensure your cake pans are well-prepared to prevent sticking. Allow cakes to cool completely before frosting.
Keyword Baking, Berry Cake, Cream Cheese Frosting, Dessert Recipe, Lemon Blueberry Cake