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A slice of lemon blueberry cake topped with fresh blueberries and lemon zest.

Lemon Blueberry Cake

A delightful cake that combines the zing of fresh lemons with the sweetness of blueberries, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

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)
  • 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 is best!)
  • 2 teaspoons cake flour (for dusting the 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 (sifted)
  • 1 tablespoon whipping cream (as needed)
Decorating Frosting Ingredients
  • 3/4 cup unsalted butter (168 grams, softened)
  • 12 oz brick-style cream cheese (340 grams)
  • 1 1/2 teaspoons lemon juice (freshly squeezed)
  • 4 1/2 - 5 1/2 cups powdered sugar (sifted)
  • 1-2 tablespoons whipping cream (as needed)

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch cake pan.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a small bowl, combine the buttermilk and lemon juice.
Mixing
  1. In a large bowl, beat the butter and sugar until fluffy, then add the lemon zest and vanilla. Add eggs one at a time.
  2. Alternate adding the dry ingredients and buttermilk mixture, mixing until just combined.
  3. Toss the blueberries with 2 teaspoons of flour and fold gently into the batter.
Baking
  1. Pour batter into the prepared pan and bake for 30-35 minutes, checking for doneness.
  2. Cool the cakes in the pan before frosting.
Frosting
  1. For the frosting, beat the butter, cream cheese, and lemon juice until smooth, then add powdered sugar.
  2. Frost the cooled cake and decorate as desired.

Notes

Serve with whipped cream or vanilla ice cream. Store in the fridge for 3-5 days or freeze slices for up to 3 months.