Name: Lemon Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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); 1/3 cup lemon juice (80 ml); 1 cup unsalted butter (226 grams), softened; 1 3/4 cups granulated sugar (350 grams); 2 tablespoons lemon zest; 2 teaspoons vanilla extract; 4 large eggs; 2 cups blueberries; 2 teaspoons cake flour (or all-purpose flour, for tossing the blueberries); 1/2 cup unsalted butter (112 grams), softened (for frosting); 8 oz brick-style cream cheese (226 grams), softened; 1 teaspoon lemon juice (for frosting); 3-4 cups powdered sugar (330-440 grams), adjusted to taste; 1 tablespoon whipping cream (as needed for consistency); 3/4 cup unsalted butter (168 grams), softened (for decorating); 12 ounces brick-style cream cheese (340 grams), softened (for decorating); 1 1/2 teaspoons lemon juice (for decorating); 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), adjusted to taste; 1-2 tablespoons whipping cream (as needed for consistency)

Description

A delightful Lemon Blueberry Cake bursting with citrus flavor and juicy blueberries, perfect for any occasion.

Ingredients

Scale

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)
1/3 cup lemon juice (80 ml)
1 cup unsalted butter (226 grams), softened
1 3/4 cups granulated sugar (350 grams)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs
2 cups blueberries
2 teaspoons cake flour (or all-purpose flour, for tossing the blueberries)
1/2 cup unsalted butter (112 grams), softened (for frosting)
8 oz brick-style cream cheese (226 grams), softened
1 teaspoon lemon juice (for frosting)
3–4 cups powdered sugar (330–440 grams), adjusted to taste
1 tablespoon whipping cream (as needed for consistency)
3/4 cup unsalted butter (168 grams), softened (for decorating)
12 ounces brick-style cream cheese (340 grams), softened (for decorating)
1 1/2 teaspoons lemon juice (for decorating)
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), adjusted to taste
1–2 tablespoons whipping cream (as needed for consistency)

Instructions

Preheat the oven to 350°F (180°C) and grease and flour a 9×13-inch cake pan.
Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl.
Combine the buttermilk and lemon juice in another bowl, whisking to combine.
Cream the softened butter, granulated sugar, and lemon zest until light and fluffy in a large mixing bowl.
Add the vanilla extract and incorporate the eggs one at a time, mixing well after each addition.
Mix in the sifted dry ingredients alternately with the buttermilk mixture, beginning and ending with dry ingredients.
Prepare the blueberries by tossing them in flour and gently folding them into the batter.
Bake the cake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack.
Make the cream cheese frosting by mixing the softened butter, cream cheese, lemon juice, and powdered sugar until smooth.
Frost the cooled cake generously and decorate as desired.

Notes

Store in an airtight container in the refrigerator for 5-7 days or freeze for 2-3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg

Keywords: lemon cake, blueberry cake, dessert, baking, cake recipe