Description
A delightful lemon blueberry cake that captures the essence of summer with its fresh berries and creamy frosting.
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 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)
- 2 teaspoons cake flour (or all-purpose flour)
- 1/2 cup unsalted butter (112 grams) (for cream cheese 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)
- 3/4 cup unsalted butter (168 grams, for second layer of frosting)
- 12 ounces brick-style cream cheese (340 grams) (for second layer)
- 1 1/2 teaspoons lemon juice (freshly squeezed, for second layer)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted, for second layer)
- 1–2 tablespoon whipping cream (as needed, for second layer)
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
- Mix the buttermilk and freshly squeezed lemon juice together with a fork and set this tangy mixture aside.
- In a large bowl, beat together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes.
- Add in the vanilla extract and the eggs one at a time, making sure to scrape down the sides of the bowl after each addition.
- Mix about one-third of the flour mixture into the butter mixture. Alternate with about half of the buttermilk and lemon juice mixture. Scrape down the bowl and repeat the process, finishing with the flour mixture.
- Toss the fresh blueberries with the 2 teaspoons of flour. Gently fold them into the batter using a spatula until combined.
- Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes.
- Allow the cakes to cool in the pan. If making a layer cake, be careful when removing the pans.
- In a large bowl, beat the softened 1/2 cup of butter, cream cheese, and 1 teaspoon lemon juice until smooth. Gradually add powdered sugar, beating until you achieve the desired consistency.
- Once the cakes are completely cooled, frost the top of your cake with the cream cheese frosting.
Notes
For best results, use room temperature ingredients. Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg