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Lemon Blueberry Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 80 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 1 hour
  • Yield: 15 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Blueberry Cake is a moist, fluffy cake bursting with fresh blueberries and vibrant lemon flavor. It is topped with a smooth, tangy cream cheese frosting perfect for any occasion. The recipe includes options for both a 9×13 inch sheet cake and a layered cake, making it versatile and visually appealing.

Ingredients

Scale

Cake

  • 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 to room temperature
  • 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 recommended
  • 2 teaspoons cake flour (or all-purpose flour) for tossing with blueberries

Cream Cheese Frosting

  • 3/4 cup unsalted butter (168 grams), softened
  • 12 ounces brick-style cream cheese (340 grams), full fat
  • 1 1/2 teaspoons lemon juice, freshly squeezed
  • 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
  • 1–2 tablespoons whipping cream, as needed

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan or line cake tins with parchment paper and grease/flour for a layer cake.
  2. Mix Dry Ingredients: In a medium bowl sift together cake flour, baking powder, baking soda, and salt. Whisk and set aside.
  3. Combine Buttermilk and Lemon Juice: In a small bowl, whisk the buttermilk and freshly squeezed lemon juice together and set aside.
  4. Cream Butter, Sugar, and Zest: In a large bowl, beat the butter, sugar, and lemon zest together until fluffy, about 2-3 minutes.
  5. Add Vanilla and Eggs: Beat in the vanilla extract. Then add eggs one at a time, beating and scraping down the bowl after each addition.
  6. Alternate Adding Flour and Buttermilk Mixture: With mixer on low, add one-third of the flour mixture, then half of the buttermilk-lemon juice mixture. Scrape bowl. Repeat with another one-third flour and remaining buttermilk mixture, then finish with last third of flour. Avoid overmixing.
  7. Fold in Blueberries: Toss blueberries with 2 teaspoons flour to prevent sinking, then gently fold into batter using a spatula.
  8. Bake: Pour batter into prepared pan(s). Bake for 30-35 minutes for 9×13 pan, or 25-30 minutes for layers. Cake is done when top is set and a toothpick comes out clean, and cake feels firm but slightly springy.
  9. Cool: Cool cakes in pans. For layer cake, handle carefully; do not invert pans while hot.
  10. Make Frosting: Beat softened butter until soft. Add cream cheese and mix until combined.
  11. Add Lemon Juice and Sugar: Mix in lemon juice and 3 cups powdered sugar, starting on low speed then medium as sugar incorporates.
  12. Adjust Frosting Thickness: Beat in remaining powdered sugar in 1/2 cup increments until desired consistency and sweetness. If too thick, add 1 tablespoon whipping cream and beat.
  13. Decorate Sheet Cake: Frost cooled 9×13 inch cake; optionally garnish with blueberries and lemon slices.
  14. Decorate Layer Cake: Ensure layers are fully cooled and slightly firm (wrap and refrigerate if needed). Level domed tops if present. Place first layer on serving plate and spread about 3/4 cup frosting on top. Add second layer and frost with 3/4 cup frosting. Add third layer. Apply thin crumb coat to sides, chill 20-30 minutes. Finish frosting sides and top with decorative swirls. Optionally decorate with blueberries.
  15. Slice and Serve: Use a thin, sharp knife to slice the cake cleanly for serving.

Notes

  • Use fresh blueberries for best texture and flavor.
  • Tossing blueberries in flour helps prevent them from sinking in the batter.
  • Room temperature ingredients (eggs, butter, buttermilk) help achieve a smooth batter and even baking.
  • Be careful not to overmix the batter once flour is added to keep the cake light and tender.
  • Chilling layered cake between frosting steps helps create neat layers without crumbs mixing into frosting.
  • Adjust whipping cream amount in frosting to get your preferred consistency for spreading or piping.
  • If using frozen blueberries, do not thaw before adding and toss frozen berries with flour to minimize bleeding.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Find it online: https://recipes.mbeams.com/lemon-blueberry-cake-with-cream-cheese-frosting-recipe/