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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
