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Lemon Blueberry Cake with Cream Cheese Frosting Recipe

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3.8 from 60 reviews

This moist and zesty Lemon Blueberry Cake with Cream Cheese Frosting combines fresh lemon juice and blueberries in a tender cake, topped with a smooth, tangy cream cheese frosting perfect for any celebration.

Ingredients

Units Scale

Cake Ingredients

  • 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 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 cups blueberries, fresh recommended
  • 2 teaspoons cake flour or all-purpose flour (for tossing blueberries)

Cream Cheese Frosting Ingredients

  • 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
  • 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 tablespoons whipping cream, as needed

Instructions

  1. Preheat and Prepare Pans
    Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of cake tins with parchment paper rounds and grease and flour the sides.
  2. Mix Dry Ingredients
    In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. Prepare Buttermilk Mixture
    Combine the buttermilk and freshly squeezed lemon juice in a separate bowl, whisking them together to create a slightly thickened mixture and set aside.
  4. Cream Butter and Sugar
    In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes using an electric mixer.
  5. Add Vanilla and Eggs
    Beat in the vanilla extract. Add eggs one at a time, beating well after each addition. Turn off the mixer and scrape down the bowl sides after each egg to ensure even mixing.
  6. Combine Batter
    With the mixer on low, add about one-third of the flour mixture, then half of the buttermilk-lemon juice mixture. Turn off the mixer and scrape the bowl. Repeat with another third of the flour and the rest of the buttermilk mixture. Finally, beat in the last third of the flour mixture. Avoid overmixing to maintain a tender cake texture.
  7. Fold in Blueberries
    Toss blueberries with 2 teaspoons of flour to prevent sinking, then gently fold them into the batter with a spatula or rubber spoon.
  8. Bake the Cake
    Pour batter into the prepared pan(s). Bake 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes. Cake is done when the top is set, a toothpick inserted comes out clean, and the cake springs back when lightly pressed.
  9. Cool
    Let the cakes cool in the pans. For layer cakes, avoid inverting while still hot to prevent breakage.
  10. Make Cream Cheese Frosting
    Beat butter until soft, then add cream cheese and mix until smooth. Add lemon juice, then gradually beat in powdered sugar starting at low speed and increasing as the sugar is incorporated. Adjust frosting thickness with whipping cream as needed.
  11. Decorate
    For a 9×13 inch cake, frost the cooled cake and garnish optionally with blueberries and lemon slices. For layer cakes, level domed tops if necessary. Frost between layers, crumb coat the entire cake, chill 20-30 minutes, then finish frosting the top and sides with swirls. Optionally decorate with blueberries.
  12. Serve
    Slice with a thin, sharp knife to serve.

Notes

  • Use fresh blueberries for best results.
  • Tossing blueberries in flour prevents them from sinking to the bottom.
  • Chill the crumb-coated cake for 20-30 minutes before finishing the frosting to reduce crumbs.
  • Room temperature ingredients ensure better mixing and texture.

Find it online: https://yumfoodusa.com/lemon-blueberry-cake-with-cream-cheese-frosting-recipe/