Lemon Blueberry Cake with Cream Cheese Frosting Recipe

Introduction

This Lemon Blueberry Cake with Cream Cheese Frosting is a delightful treat bursting with bright citrus flavor and juicy berries. Moist and tender, it’s perfect for any occasion, from afternoon tea to celebratory gatherings.

Ingredients

• 2 cups cake flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 2 tbsp lemon juice

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease and flour your baking pan generously to prevent sticking.
2. Step 2: In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk until combined.
3. Step 3: In a separate bowl, mix the buttermilk with the lemon juice and let it sit for a few minutes.
4. Step 4: In another mixing bowl, beat the softened butter and sugar together along with the lemon zest until light and fluffy.
5. Step 5: Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
6. Step 6: Gradually add the dry flour mixture and the buttermilk blend to the batter, alternating between the two until fully combined.
7. Step 7: Toss the blueberries in a little flour to prevent sinking, then gently fold them into the batter.
8. Step 8: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: While the cake cools, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar and lemon juice, beating until creamy and smooth.
10. Step 10: Once the cake has completely cooled, spread the cream cheese frosting evenly across the top and sides.

Tips & Variations

• Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice can dull the taste.
• If you don’t have buttermilk, substitute with milk mixed with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
• Toss frozen blueberries in flour before folding them in to prevent them from sinking to the bottom.
• For a dairy-free version, try substituting butter with margarine and cream cheese with a vegan cream cheese alternative, but expect slight texture changes.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Allow refrigerated cake to come to room temperature before serving for best flavor and texture. The frosting can be a bit soft when refrigerated; let it soften slightly before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less tender. Cake flour provides a lighter crumb which is ideal for this recipe.

How do I prevent blueberries from sinking to the bottom of the cake?

Toss the blueberries in a small amount of flour before folding them into the batter. This helps them stay suspended during baking.

Lemon Blueberry Cake with Cream Cheese Frosting Recipe

---

★★★★★

4.8 from 95 reviews

• Author: Naomi
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Lemon Blueberry Cake with Cream Cheese Frosting Bliss is a moist and tangy cake bursting with fresh lemon flavor and juicy blueberries. The tender crumb is complemented perfectly by a rich and creamy cream cheese frosting with a zesty lemon kick, making it an ideal dessert for any occasion.

---

Ingredients

Scale 1x2x3x

Cake

• 2 cups cake flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup lemon juice
• 2 tbsp lemon zest
• 1/2 cup unsalted butter
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup blueberries

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp lemon juice

---

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and generously grease and flour your baking pan to prevent sticking, ensuring the cake releases easily after baking.
2. Mix Dry Ingredients: In a large mixing bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk until fully combined, which helps distribute the leavening agents evenly.
3. Prepare Buttermilk Mixture: In a separate bowl, mix the buttermilk with fresh lemon juice and let it sit for a few minutes to activate and develop tanginess, enriching the cake’s flavor.
4. Cream Butter and Sugar: In another mixing bowl, beat the softened butter, sugar, and lemon zest together until light and fluffy, creating a base for the batter’s richness and lemon aroma.
5. Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition, then pour in the vanilla extract to enhance flavor complexity.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture and buttermilk blend alternately to the batter, mixing gently until fully blended to maintain a tender crumb.
7. Incorporate Blueberries: Toss the blueberries lightly in flour to prevent them from sinking and gently fold them into the batter, distributing them evenly without crushing.
8. Pour and Bake: Pour the batter into the prepared baking pan and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
9. Prepare Frosting: While the cake cools, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, continuing to beat until the frosting reaches a smooth, spreadable consistency.
10. Frost the Cake: Once completely cooled, evenly spread the cream cheese frosting across the top and sides of the cake for a luscious finish.

Notes

• Use fresh lemon juice and zest for best flavor; bottled lemon juice can be less vibrant.
• Tossing blueberries in flour prevents them from sinking to the bottom during baking.
• Ensure the cake is fully cooled before frosting to avoid melting the cream cheese frosting.
• Substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar if unavailable.
• Unsalted butter is recommended for controlling salt levels and flavor balance.
• Store the cake covered in the refrigerator; bring to room temperature before serving for best taste.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry cake, cream cheese frosting, lemon cake, blueberry dessert, moist cake, lemon zest, homemade cake