Name: Lemon Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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); 2 teaspoons cake flour (for tossing the blueberries); 1/2 cup unsalted butter (112 grams, for frosting); 8 oz brick-style cream cheese (226 grams); 1 teaspoon lemon juice (for frosting); 3-4 cups powdered sugar (330-440 grams, sifted); 1 tablespoon whipping cream (as needed for consistency); 3/4 cup unsalted butter (168 grams, for decorating); 12 ounces brick-style cream cheese (340 grams, full fat); 1 1/2 teaspoons lemon juice (for decorating); 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams, sifted); 1-2 tablespoons whipping cream (as needed for consistency)

Description

A delightful Lemon Blueberry Cake that combines tangy lemon and sweet blueberries, perfect for family gatherings and celebrations.

Ingredients

Scale

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)
2 teaspoons cake flour (for tossing the blueberries)
1/2 cup unsalted butter (112 grams, for frosting)
8 oz brick-style cream cheese (226 grams)
1 teaspoon lemon juice (for frosting)
3–4 cups powdered sugar (330–440 grams, sifted)
1 tablespoon whipping cream (as needed for consistency)
3/4 cup unsalted butter (168 grams, for decorating)
12 ounces brick-style cream cheese (340 grams, full fat)
1 1/2 teaspoons lemon juice (for decorating)
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams, sifted)
1–2 tablespoons whipping cream (as needed for consistency)

Instructions

Preheat the oven to 350°F (180°C) and grease a 9×13 inch cake pan.
Prepare the dry ingredients by mixing cake flour, baking powder, baking soda, and salt in a bowl.
Mix the buttermilk and lemon juice together and set aside.
Cream the butter, sugar, and lemon zest until fluffy.
Add the eggs one at a time, mixing well after each addition.
Combine the wet and dry ingredients in parts to keep the batter light.
Fold the blueberries into the batter.
Pour the batter into the cake pan and bake for 30-35 minutes.
Cool the cake in the pan before frosting.
Prepare the cream cheese frosting while the cake cools.

Notes

Allow the cake to cool completely before frosting it to avoid melting the frosting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: lemon cake, blueberry cake, dessert recipe, baking, easy cake