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Lemon Blueberry Cake

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A delightfully moist and tender cake bursting with fresh blueberries and bright lemon flavor, topped with a creamy lemon cream cheese frosting. Perfect for spring gatherings or summer celebrations!

Ingredients

Scale

For the Cake:

  • 2¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 tbsp fresh lemon zest (from about 3 lemons)
  • ⅓ cup fresh lemon juice
  • ¼ cup sour cream, room temperature
  • ¾ cup buttermilk, room temperature
  • 2 cups fresh blueberries (or frozen, not thawed)
  • 1 tbsp flour (for coating blueberries)

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • Pinch of salt

For Garnish (Optional):

 

  • 1 cup fresh blueberries
  • Thin lemon slices or lemon zest
  • Fresh mint leaves

Instructions

1. Prepare Your Space:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. In a small bowl, toss the blueberries with 1 tablespoon of flour until coated (this prevents them from sinking during baking).

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

4. Add Wet Ingredients:

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until well combined. Add the sour cream and mix until incorporated.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (beginning and ending with dry ingredients), mixing on low speed just until combined after each addition. Do not overmix.

6. Fold in Blueberries:

Gently fold in the flour-coated blueberries using a rubber spatula until evenly distributed throughout the batter.

7. Bake the Cake:

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 15 minutes, then remove from pans and transfer to a wire rack to cool completely.

8. Make the Frosting:

In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Add the lemon juice, lemon zest, vanilla extract, and salt. Beat until smooth and fluffy, about 2-3 minutes.

9. Assemble the Cake:

Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. If desired, reserve some frosting for decorative piping.

10. Garnish and Serve:

Decorate the top of the cake with fresh blueberries, thin lemon slices or zest, and mint leaves if desired. Refrigerate for at least 30 minutes before serving to allow the frosting to set.

Serving Suggestions:

 

Serve this bright and refreshing cake with a scoop of vanilla ice cream, a dollop of whipped cream, or alongside a cup of hot tea or coffee. For an extra special touch, serve with a side of lemon curd or blueberry compote.

Notes

Pro Tips:

  1. Room Temperature Ingredients: For the best texture, ensure all refrigerated ingredients (eggs, sour cream, buttermilk) are at room temperature before mixing.
  2. Prevent Bleeding: If using frozen blueberries, do not thaw them first, and be gentle when folding them into the batter to prevent the color from bleeding into the cake.
  3. No Buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes.
  4. Cake Flour Option: For an even lighter texture, substitute cake flour for all-purpose flour (use 3 cups of cake flour instead of 2¾ cups all-purpose).

Common Mistakes to Avoid:

  1. Overmixing the Batter: This develops gluten and results in a tough, dense cake instead of a light, tender crumb.
  2. Opening the Oven Door Too Early: This can cause your cake to sink in the middle. Wait until at least 20 minutes into baking before checking.
  3. Frosting a Warm Cake: Always allow your cake layers to cool completely before frosting to prevent the frosting from melting.
  4. Skipping the Parchment Paper: This simple step ensures your cakes release cleanly from the pans without breaking.

Storage Instructions:

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. For best flavor, allow the refrigerated cake to sit at room temperature for 20-30 minutes before serving.

Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

 

Enjoy your Lemon Blueberry Cake! 

Find it online: https://bakesbliss.com/lemon-blueberry-cake/