Description
Moist lemon blueberry cake topped with tangy cream cheese frosting—bright, buttery, and bursting with fresh berries for a perfect spring dessert.
Ingredients
- Cake Flour: 3 cups
- Baking Powder: 2 teaspoons
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk, room temperature: 3/4 cup
- Fresh Lemon Juice: 1/3 cup
- Unsalted Butter, softened: 1 cup
- Granulated Sugar: 1 3/4 cups
- Lemon Zest: 2 tablespoons
- Vanilla Extract: 2 teaspoons
- Large Eggs, room temperature: 4
- Fresh Blueberries: 2 cups
- Flour (for tossing blueberries): 2 teaspoons
- Unsalted Butter, softened (Frosting): 1/2 cup
- Cream Cheese, softened (Frosting): 8 ounces
- Fresh Lemon Juice (Frosting): 1 teaspoon
- Powdered Sugar, sifted (Frosting): 3–4 cups
- Heavy Cream (Frosting, as needed): 1 tablespoon
- Optional Garnish: Fresh blueberries, Lemon slices or zest curls
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch pan or line the bottoms of two 8-inch cake pans with parchment paper.
- Sift together cake flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk together buttermilk and lemon juice in a separate bowl. Set aside.
- Beat butter, sugar, and lemon zest in a large bowl for 2–3 minutes until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
- On low speed, mix in one-third of the dry mixture, then half of the lemon-buttermilk mixture. Repeat, ending with the dry ingredients. Do not overmix.
- Toss blueberries with 2 teaspoons of flour, then gently fold into the batter.
- Pour batter into prepared pan(s). Bake for 35–40 minutes (sheet cake) or 25–30 minutes (layer cakes) until golden and a toothpick comes out clean. Cool completely before frosting.
- Beat butter and cream cheese together until smooth for the frosting. Add lemon juice and gradually mix in powdered sugar until fluffy. If too thick, add 1 tablespoon of heavy cream.
- Spread frosting evenly over cooled cake. Garnish with fresh blueberries and lemon slices if desired.
- Slice with a clean knife and serve slightly chilled or at room temperature.
Notes
- For extra lemon flavor, brush the cooled cake with a light lemon syrup before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American