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Lemon Blueberry Cake

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A delightful lemon blueberry cake that balances sweet and tart flavors, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • Zest of 2 large lemons
  • ¼ cup fresh lemon juice
  • 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour
  • 8 oz (1 block) cream cheese, softened (for frosting)
  • ½ cup (1 stick) unsalted butter, softened (for frosting)
  • 4–5 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Zest of 1 lemon (for frosting)
  • 2 tablespoons fresh lemon juice (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round pans or three 6-inch pans. Line bottoms with parchment.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Cream the softened butter and granulated sugar in a large bowl until light and fluffy, about 3–4 minutes with an electric mixer.
  4. Beat in the eggs one at a time, scraping the bowl between additions. Stir in the vanilla, lemon zest, and lemon juice.
  5. Add the dry ingredients in three additions, alternating with the buttermilk. Start and finish with dry ingredients.
  6. Fold in the blueberries that were tossed in flour until evenly distributed.
  7. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a wooden skewer comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until silky. Stir in vanilla, lemon zest, lemon juice, and a pinch of salt.
  10. Assemble and frost the cakes once completely cool, garnishing with fresh blueberries and thin lemon slices as desired.

Notes

If using frozen blueberries, toss them in flour while frozen. For extra tang, replace part of the buttermilk with Greek yogurt.

Nutrition

Find it online: https://www.simplefamilydishes.com/zesty-lemon-blueberry-cake/