Lemon Blueberry Cake
A burst of sunshine in every bite! This incredibly moist and tender lemon cake is studded with juicy blueberries and crowned with a tangy, luscious lemon cream cheese frosting. An easy recipe that’s perfect for brightening any brunch, dessert table, or afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 20-36 minutes
- Total Time: 45-61 minutes
- Yield: 16 slices
- Category: Dessert, Cake
- Cuisine: American
Ingredients
For the Lemon Blueberry Cake:
- ▢ 1 cup Oil (canola, vegetable, or olive)
- ▢ 3 large Eggs
- ▢ 1 1/3 cups Buttermilk
- ▢ 2 Tablespoons Fresh Lemon Zest
- ▢ 1 Tablespoon Fresh Lemon Juice *
- ▢ 2 cups Granulated Sugar
- ▢ 2 cups All-Purpose Flour (plus 2 Tbsp set aside for berries)
- ▢ 1 teaspoon Baking Powder
- ▢ 1/2 teaspoon Baking Soda
- ▢ 1 teaspoon Salt
- ▢ 1 1/2 cups Fresh Blueberries
For the Lemon Cream Cheese Frosting:
- ▢ 1/2 cup Salted Butter, softened
- ▢ 8 oz Cream Cheese, softened
- ▢ 5 cups Powdered Sugar *
- ▢ 1/2 teaspoon Fresh Lemon Zest
- ▢ 1 Tablespoon Fresh Lemon Juice
*Taste and adjust lemon/sugar if desired!
Instructions
- Prep Oven & Pans: Preheat your oven to 325°F (163°C). Generously spray three 8-inch OR three 9-inch round cake pans with non-stick spray. (You can use two 9-inch pans, but baking time increases – see Step 4).
- Mix Wet Ingredients: In a large bowl, beat the oil, eggs, buttermilk, 1 Tbsp lemon juice, and 2 Tbsp lemon zest with an electric mixer for about 2 minutes until well combined.
- Combine & Fold: In a separate large bowl, whisk together the sugar, 2 cups flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined (don’t overmix!). In a small bowl, gently toss the blueberries with the reserved 2 Tbsp flour, then gently fold the coated berries into the batter.
- Bake the Cake: Divide batter evenly between prepared pans.
- Three 8-inch pans: Bake 20-26 mins.
- Three 9-inch pans: Bake 19-23 mins.
- Two 9-inch pans: Bake 30-36 mins.
Bake until a toothpick inserted into the center comes out clean.
- Cool Down: Let cakes cool in the pans for 10-15 minutes before carefully inverting them onto a wire rack to cool completely.
- Whip Up Frosting: While cakes cool, beat the softened butter and cream cheese in a large bowl with an electric mixer for 4-5 minutes until light and fluffy, scraping the bowl often. Beat in the powdered sugar, 1 Tbsp lemon juice, and 1/2 tsp lemon zest until smooth. Chill the frosting for at least 15-20 minutes.
- Assemble Your Masterpiece: Once cakes are completely cool, place one layer on your serving plate. Spread a generous layer of frosting over it. Top with the next cake layer, frost, and repeat if using three layers. Frost the top and sides of the entire cake. Garnish with fresh blueberries and thin lemon slices, if desired.
Notes
- Serving Suggestion: This cake tastes best served at room temperature to allow the flavors and textures to shine. Perfect with a cup of coffee or tea!
- Tips & Tricks:
- Use room temperature eggs, buttermilk, butter, and cream cheese for the best results.
- Tossing blueberries in flour helps prevent them from sinking to the bottom.
- Don’t overmix the batter once flour is added – mix until just combined for a tender crumb.
- Ensure cakes are completely cool before frosting, otherwise the frosting will melt!
- Storage: Due to the cream cheese frosting, store the cake covered in the refrigerator for up to 3-4 days. Let slices sit at room temperature for about 20-30 minutes before serving for best texture.
Find it online: https://cakeshungry.com/lemon-blueberry-cake/