Lemon Blueberry Cake
This lemon blueberry cake is soft, tender, and bursting with fresh citrus flavor and juicy berries. Finished with a creamy lemon-kissed cream cheese frosting, it’s a bright and elegant dessert perfect for spring and summer gatherings.
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Ingredients
- 3 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk room temperature
- 1/3 cup lemon juice fresh
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 2 tbsp lemon zest
- 2 tsp vanilla extract
- 4 eggs large, room temperature
- 2 cups blueberries fresh
- 2 tsp cake flour for coating berries
- 3/4 cup unsalted butter softened (frosting)
- 12 oz cream cheese softened
- 1 1/2 tsp lemon juice fresh (frosting)
- 4 1/2 cups powdered sugar up to 5 1/2 cups
- 1 tbsp whipping cream as needed
Instructions
- Preheat oven to 350°F and prepare baking pans.
- Whisk together dry ingredients in a bowl.
- Combine buttermilk and lemon juice; set aside.
- Cream butter, sugar, and zest until light. Add vanilla and eggs one at a time.
- Alternate adding dry and wet ingredients, mixing gently.
- Toss blueberries with flour and fold into batter.
- Bake 25–35 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- Beat frosting ingredients until smooth and spread over cake.
Notes
Tossing blueberries in flour helps prevent them from sinking. Chill cake layers before frosting for best results.
Nutrition
Serving: 1servingsCalories: 868kcalCarbohydrates: 101.8gProtein: 11.9gFat: 37.8gSaturated Fat: 20gTrans Fat: 0.9gCholesterol: 150mgSodium: 358mgFiber: 1.6gSugar: 74.1g