Description
A soft, buttery lemon cake bursting with juicy blueberries and topped with tangy cream cheese frosting. This cake perfectly balances sweet and tart flavors.
Ingredients
- 2½ cups cake flour (or 2¼ cups all-purpose flour + ¼ cup cornstarch, sifted)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup fresh lemon juice
- 2 cups fresh blueberries (tossed in 1 tablespoon flour)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3½–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream (if needed)
- Fresh blueberries (for garnish)
- Lemon zest or thin lemon slices (for garnish)
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13-inch cake pan or line two 8-inch round cake pans with parchment and grease the sides.
- Whisk cake flour, baking powder, baking soda, and salt in a medium bowl. Set this aside.
- Beat butter, sugar, and lemon zest in a large bowl on medium-high speed for 2 to 3 minutes until the mixture looks pale and fluffy.
- Beat in the eggs one at a time, scraping the bowl after each addition. Add vanilla.
- Alternate adding the flour mixture and the buttermilk-lemon juice mixture to the butter mixture, starting and ending with the flour. Mix on low speed just until the ingredients combine.
- Gently fold the flour-coated blueberries into the batter using a spatula.
- Pour the batter into your prepared pan(s).
- Bake a 9×13-inch cake for 35 to 40 minutes, or 8-inch layers for 25 to 28 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before frosting.
- Beat cream cheese and butter in a large bowl until smooth. Add vanilla and lemon juice. Gradually beat in the powdered sugar until the frosting is fluffy. Add heavy cream if you need a smoother consistency.
- Spread or pipe the frosting over the completely cooled cake. Garnish with fresh blueberries and lemon zest or slices. Chill the cake for 20 to 30 minutes before you slice it for cleaner cuts.
Notes
- Use fresh blueberries for the best texture.
- If you use frozen blueberries, do not thaw them before you fold them into the batter.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American