Blueberry Lemon Cake with Lemon Cream Cheese Frosting
Bursting with fresh, tangy citrus flavors and the natural sweetness of plump blueberries, this Blueberry Lemon Cake with Lemon Cream Cheese Frosting is a showstopping dessert perfect for any occasion. The moist, tender layers are infused with vibrant lemon zest and juice, while juicy blueberries are folded into the batter for a delicious fruity bite in every forkful. Topped with a luscious lemon cream cheese frosting, this cake strikes the ideal balance between zesty and sweet. Whether you're hosting a summer gathering or craving a bright, fresh dessert, this recipe promises a bakery-quality cake made right in your own kitchen. Don't forget to garnish with fresh blueberries or a twist of lemon for that extra wow factor!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Lemon zest (from approximately 2 lemons)
- 0.25 cups Fresh lemon juice
- 1 cups Buttermilk
- 2 cups Fresh blueberries
- 1 tablespoons All-purpose flour (for coating blueberries)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter (for frosting), softened
- 4 cups Powdered sugar
- 2 tablespoons Fresh lemon juice (for frosting)
- 1 teaspoons Lemon zest (for frosting)
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together 2.75 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, beat 0.75 cups of softened unsalted butter and 1.5 cups of granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in 2 teaspoons of vanilla extract, 2 tablespoons of lemon zest, and 0.25 cups of fresh lemon juice.
With the mixer on low speed, alternately add the dry flour mixture and 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
In a small bowl, toss 2 cups of fresh blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the coated blueberries into the batter using a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
To make the frosting: In a large bowl, beat 8 ounces of softened cream cheese and 0.5 cups of softened unsalted butter together until smooth and creamy.
Gradually add 4 cups of powdered sugar, beating on low speed and then increasing to medium-high speed until the frosting is fluffy.
Mix in 2 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract until well combined.
Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of lemon cream cheese frosting on top. Place the second layer on top, and spread frosting over the top and sides of the cake.
Decorate the cake as desired (e.g., with fresh blueberries or lemon slices). Refrigerate the cake for 15-20 minutes to set the frosting, if needed.
Serve the cake at room temperature and enjoy!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 69.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
