Name: Lemon Blueberry Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 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 blueberries); 1/2 cup unsalted butter (112 grams) (for frosting); 8 oz brick-style cream cheese (226 grams); 1 teaspoon lemon juice (freshly squeezed, for frosting); 3–4 cups powdered sugar (330-440 grams) (sifted); 1 tablespoon whipping cream (as needed, for frosting); 3/4 cup unsalted butter (168 grams) (for extra frosting); 12 ounces brick-style cream cheese (340 grams) (full fat, for extra frosting); 1 1/2 teaspoons lemon juice (freshly squeezed, for extra frosting); 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted, for extra frosting); 1-2 tablespoons whipping cream (as needed, for extra frosting)

Description

A delightful and comforting Lemon Blueberry Cake that captures the essence of home with its balance of sweet blueberries and tangy lemon.

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

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Instructions

Preheat the oven to 350F (180C) degrees. Grease and flour a 9×13 inch cake pan.
Sift together the flour, baking powder, baking soda, and salt into a medium bowl.
Combine the buttermilk and lemon juice in a separate bowl and set aside.
Beat together the softened butter, sugar, and lemon zest until fluffy (about 2-3 minutes).
Add vanilla extract and eggs one at a time, mixing well after each addition.
Mix in 1/3 of the flour mixture, then half of the buttermilk mixture. Repeat until all ingredients are combined while being careful not to overmix.
Toss the blueberries with 2 teaspoons of flour and gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool before frosting.
Prepare the frosting by beating together the butter and cream cheese until smooth, adding lemon juice, then gradually sift in the powdered sugar.
Frost the cooled cake layers and serve family-style.

Notes

Use room temperature ingredients for a smoother batter. The cake can be made a day in advance for better flavor.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 25g
Sodium: 250mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg