Lemon Blueberry Cake

Riley Allen

This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of lemon.

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Prep Time 35

Cook Time 30

Cooling 1

Total Time 2 5

Servings: 15

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Lemon Blueberry Cake
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 teaspoos vanilla extract
4 large eggs room temperature
2 cups blueberries I recommend using fresh
2 teaspoons cake flour or all-purpose flour
Cream Cheese Frosting for a 9x13 inch Cake
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
Cream Cheese Frosting for a Layer Cake
3/4 cup unsalted butter 168 grams softened
12 ounces brick-style cream cheese 340 grams full fat
1 1/2 teaspoons lemon juice freshly squeezed
4 1/2 - 5 1/2 cups powdered sugar 495 - 605 grams sifted
1-2 tablespoon whipping cream as needed

Equipment

9x13 inch (23 x 33 cm) baking pan* or
3 8-inch round (20 cm) cake pans

Method

Preheat the oven to 350F (180C) degrees. Grease and flour a 9x13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper. Then grease and flour the sides of the pans.
In a medium bowl sift together the flour, baking powder, baking soda and salt. Whisk together and set aside.
Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).
Add in the vanilla extract and beat in the eggs 1 at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl. Repeat the process - beat in about 1/3 of the flour mixture, followed by the rest of the milk and lemon juice mixture. Lasty, beat in the last 1/3 of the flour mixture. Do not overmix.
Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula or rubber spoon.
Pour the batter into the prepared pan/pans. Bake for 30-35 minutes for a 9x13 inch pan, or about 25-30 minutes for layer cakes. When done baking, the top should look set and an inserted toothpick comes out clean. If you gently press on the top of the cake it should feel firm and slightly springy to the touch, but not gooey.
Cool the cakes in the pan. If making a layer cake, be very, very careful when inserting the pans. Do not try to invert the cake pans while they are still hot.
Cream Cheese Frosting (same process for a 9x13 inch and a layer cake)
Beat the butter until soft, then mix in the cream cheese.
Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness and thickness is reached. If the frosting seems too thick, beat in 1 tablespoon whipping cream.
Decorating
For a 9x13 inch cake, frost the cooled cake and optionally decorate with blueberries and lemon slices.
For a layer cake, ensure that the layers are fully cooled first. (I recommend wrapping in plastic and refrigerating so that the layers are slightly firm). If the tops are domed, use a serrated knife or cake leveler to gently cut off the rounded top. Place one cake layer on the plate or cake stand that you plan to serve it on. Frost the top with about 3/4 cup frosting. Place the second cake layer on top and frost the top with another 3/4 cup of frosting. Then place the third cake layer on top. Frost the sides of the cake with a thin layer of frosting - the crumb coat - and place in the fridge for about 20-30 minutes. Once the thin layer of frosting has hardened, frost the sides and top of the cake with swirls of frosting. Optionally, decorate with blueberries.
Slice with a thin, sharp knife.

Notes

Cake Flour: If you don't have cake flour, measure out 2 2/3 cups all-purpose flour. Add in 1/3 cup cornstarch (AKA cornflour in the UK). Sift together 3 times before using.
Buttermilk: Can be substituted with whole milk if needed.
Lemons: You will need about 3 large lemons for this recipe. Zest first, then squeeze the juice.
Room Temperature Ingredients: The butter, eggs, and buttermilk should be at room temperature before using.
Blueberries: I do not recommend using frozen blueberries because they are more likely to sink to the bottom of the cake and bleed color. They will also increase the bake time. If using frozen berries, do not thaw.
Cream Cheese: Be sure to use full-fat, brick style cream cheese.
Nutrition: Details are an estimate only, based on 1 slice of a 9x13 inch cake with frosting, assuming the cake is sliced into 15 uniform slices.
Storage: Unfrosted cake cane be stored covered at room temperature overnight or wrapped tightly and stored in the fridge overnight. Frost the day you plan to serve. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Fresh cake is always best. Unfrosted cake layers can be wrapped tightly (I recommend wrapping each layer individually so that they don't stick together), then placed in a freezer bag and frozen for up to 2 months. Thaw in the fridge.