Lemon Blueberry Cake
A moist and flavorful cake combining fresh blueberries and zesty lemon, perfect for any occasion.
Ingredients
For the Cake
- 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 (preferably fresh)
- 2 teaspoons cake flour (or all-purpose flour for tossing blueberries)
For Cream Cheese Frosting
- 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)
For Alternate Cream Cheese Frosting
- 3/4 cup unsalted butter (168 grams) (softened)
- 12 oz 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
Preparation
- Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch cake pan. For a layer cake, line the bottom with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk until combined and set aside.
- In a separate bowl, mix the buttermilk and freshly squeezed lemon juice. Whisk together and set aside.
Mixing
- In a large mixing bowl, beat softened butter, granulated sugar, and lemon zest together until fluffy (about 2-3 minutes).
- Mix in the vanilla extract and eggs one at a time, scraping the sides down after each addition.
- With the mixer on low speed, alternately add in 1/3 of the flour mixture and 1/2 of the buttermilk mixture. Repeat this process, ensuring not to overmix.
Baking
- Toss the blueberries gently with 2 teaspoons of flour to prevent them from sinking. Fold them into the batter.
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes for a 9x13 inch pan, or about 25-30 minutes for layer cakes.
- The cake is done when the top is set and a toothpick comes out clean.
- Allow the cakes to cool in the pan, being gentle when inverting if making a layer cake.
Serving
- Serve at room temperature, dusted lightly with powdered sugar or topped with cream cheese frosting. Pair with whipped cream or vanilla ice cream.
Notes
Store cake in an airtight container in the refrigerator for up to 5 days; freeze for longer storage. Use room temperature ingredients for better texture and flavor.