Name: Lemon Blueberry Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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, room temperature); 1/3 cup lemon juice (80 ml, freshly squeezed); 1 cup unsalted butter (226 grams, softened at 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; 2 teaspoons cake flour (for coating blueberries); 1/2 cup unsalted butter (112 grams, softened) for frosting; 8 oz brick-style cream cheese (226 grams); 1 teaspoon lemon juice (freshly squeezed) for frosting; 3 – 4 cups powdered sugar (330-440 grams, sifted); 1 tablespoon whipping cream (as needed) for frosting; 3/4 cup unsalted butter (168 grams, softened) for additional layer; 12 ounces brick-style cream cheese (340 grams, full fat) for additional layer; 1 1/2 teaspoons lemon juice (freshly squeezed) for additional layer; 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams, sifted) for additional layer; 1-2 tablespoons whipping cream (as needed) for additional layer

Description

A moist, fluffy Lemon Blueberry Cake layered with delightful cream cheese frosting, perfect for any celebration.

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, room temperature)
1/3 cup lemon juice (80 ml, freshly squeezed)
1 cup unsalted butter (226 grams, softened at 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
2 teaspoons cake flour (for coating blueberries)
1/2 cup unsalted butter (112 grams, softened) for frosting
8 oz brick-style cream cheese (226 grams)
1 teaspoon lemon juice (freshly squeezed) for frosting
3 – 4 cups powdered sugar (330–440 grams, sifted)
1 tablespoon whipping cream (as needed) for frosting
3/4 cup unsalted butter (168 grams, softened) for additional layer
12 ounces brick-style cream cheese (340 grams, full fat) for additional layer
1 1/2 teaspoons lemon juice (freshly squeezed) for additional layer
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams, sifted) for additional layer
1–2 tablespoons whipping cream (as needed) for additional layer

Instructions

Preheat your oven to 350°F (175°C) and grease two round 9-inch cake pans.
Whisk together cake flour, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, whisk together buttermilk, lemon juice, and lemon zest, then set aside.
Beat unsalted butter and granulated sugar until fluffy and light.
Add eggs one at a time, mixing well after each addition, then add vanilla extract.
Alternate adding dry ingredients and wet ingredients to the butter mixture, mixing until just combined.
Toss blueberries with 2 teaspoons of cake flour to coat, then gently fold into the batter.
Evenly divide the batter between prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick comes out clean from the center.
Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cream butter and cream cheese together for frosting until smooth, then gradually add powdered sugar and lemon juice.
Once cool, frost the first layer of cake, add the second layer, and frost the entire cake.

Notes

For variations, try different berries or a gluten-free cake flour blend. Ensure ingredients are at room temperature for best results.

Prep Time: 30 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: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: cake, lemon, blueberry, dessert, baking