Lemon Blueberry Cake Recipe: A Refreshing Delight

Welcome, fellow baking enthusiasts! Today, I’m excited to share with you a recipe that brings together the bright flavors of lemon and the sweetness of blueberries in a delightful cake that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer picnic, or just want to treat yourself, this Lemon Blueberry Cake is sure to impress!

What makes this cake so special is its moist and fluffy texture, paired with a tangy cream cheese frosting that perfectly complements the fruity flavors. Plus, it’s surprisingly easy to make! Let’s dive into the ingredients and get started on this delicious journey.

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 the Cream Cheese Frosting:

• 1/2 cup unsalted butter (112 grams, softened)
• 8 oz brick-style cream cheese (226 grams)
• 1 teaspoon lemon juice (freshly squeezed)
• 3 – 4 cups powdered sugar (330-440 grams, sifted)
• 1 tablespoon whipping cream (as needed)

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. If you prefer a layer cake, line the bottom of the cake tins with parchment paper and grease the sides.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. In another bowl, combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
4. In a large mixing bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
5. Add the vanilla extract and beat in the eggs one at a time. Don’t forget to scrape down the sides of the bowl after each addition!
6. With the mixer on low, add about 1/3 of the flour mixture into the butter mixture. Then, add in half of the buttermilk mixture. Scrape down the sides and repeat the process until all ingredients are combined. Do not overmix!
7. Toss the blueberries with the 2 teaspoons of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter using a spatula.
8. Pour the batter into your prepared pan and bake for 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes. The cake is done when it’s firm to the touch and a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan. If you’re making a layer cake, be careful not to invert the pans while they are still hot.

Cream Cheese Frosting

1. Beat the softened butter until smooth, then mix in the cream cheese until well combined.
2. Add the lemon juice and mix in 3 cups of powdered sugar, starting on low speed and gradually increasing to medium as it combines.
3. Continue to add the remaining powdered sugar, about 1/2 cup at a time, until you reach your desired sweetness and thickness. If the frosting is too thick, add a tablespoon of whipping cream to loosen it.

Tips & Variations

• Fruit Variations: Feel free to mix in other berries like raspberries or strawberries for a different flavor profile.
• Gluten-Free Option: Substitute the cake flour with a gluten-free flour blend for a gluten-free version of this cake.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Make Ahead: You can bake the cake a day in advance and frost it on the day you plan to serve it.

Serving Suggestions

This Lemon Blueberry Cake is best served chilled or at room temperature. For an extra touch, garnish with fresh blueberries and lemon slices on top. It pairs beautifully with a cup of tea or a scoop of vanilla ice cream, making it a delightful dessert for any gathering.

Conclusion

There you have it! A lovely Lemon Blueberry Cake recipe that’s not only delicious but also easy to make. It’s sure to become a favorite in your household. Whether you’re celebrating a special occasion or just want a sweet treat, this cake is the perfect choice. Happy baking, and enjoy every bite!

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries! Just make sure to toss them in flour before adding them to the batter to prevent them from turning the cake blue.

How can I make this cake more lemony?

Add an extra tablespoon of lemon zest or increase the lemon juice in the batter for a more intense lemon flavor.

What’s the best way to store this cake?

Store the cake in an airtight container in the refrigerator. It can last up to 5 days.

Can I make this as cupcakes instead?

Absolutely! This batter works great for cupcakes. Just adjust the baking time to about 18-20 minutes.

Delicious Lemon Blueberry Cake Recipe

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

35

minutes

Cooking time

30

minutes

Calories

534

kcal

Try this easy Lemon Blueberry Cake recipe for a delightful dessert. Perfect for any occasion and bursting with flavor!

Ingredients

• 3 cups cake flour (360 grams)3 cups cake flour (360 grams)

• 2 teaspoons baking powder2 teaspoons baking powder

• 1/2 teaspoon baking soda1/2 teaspoon baking soda

• 1/2 teaspoon salt1/2 teaspoon salt

• 3/4 cup buttermilk (180 ml, room temperature)3/4 cup buttermilk (180 ml, room temperature)

• 1/3 cup lemon juice (80 ml, freshly squeezed)1/3 cup lemon juice (80 ml, freshly squeezed)

• 1 cup unsalted butter (226 grams, softened)1 cup unsalted butter (226 grams, softened)

• 1 3/4 cups granulated sugar (350 grams)1 3/4 cups granulated sugar (350 grams)

• 2 tablespoons lemon zest2 tablespoons lemon zest

• 2 teaspoons vanilla extract2 teaspoons vanilla extract

• 4 large eggs (room temperature)4 large eggs (room temperature)

• 2 cups blueberries (fresh recommended)2 cups blueberries (fresh recommended)

• 2 teaspoons cake flour (or all-purpose flour)2 teaspoons cake flour (or all-purpose flour)

• 1/2 cup unsalted butter (112 grams, softened)1/2 cup unsalted butter (112 grams, softened)

• 8 oz brick-style cream cheese (226 grams)8 oz brick-style cream cheese (226 grams)

• 1 teaspoon lemon juice (freshly squeezed)1 teaspoon lemon juice (freshly squeezed)

• 3 – 4 cups powdered sugar (330-440 grams, sifted)3 – 4 cups powdered sugar (330-440 grams, sifted)

• 1 tablespoon whipping cream (as needed)1 tablespoon whipping cream (as needed)

Directions

• Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
• Sift together the cake flour, baking powder, baking soda, and salt. Set aside.
• Combine buttermilk and lemon juice, whisk and set aside.
• Beat together butter, sugar, and lemon zest until fluffy.
• Add vanilla and eggs one at a time, mixing well.
• Gradually mix in flour and buttermilk mixtures, scraping sides.
• Toss blueberries with flour and fold into batter.
• Pour batter into prepared pan and bake until done.
• Cool the cake before frosting.