Name: Lemon Blueberry Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 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 (preferably fresh); 2 teaspoons cake flour (or all-purpose flour); 1/2 cup unsalted butter (112 grams) (softened); 8 oz brick-style cream cheese (226 grams); 1 teaspoon lemon juice (freshly squeezed); 3 – 4 cups powdered sugar (330-440 grams) (sifted); 1 tablespoon whipping cream (as needed); 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)

Description

A delightful Lemon Blueberry Cake combining tart lemon and sweet blueberries for a refreshing dessert.

Ingredients

Scale

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 (preferably fresh)
2 teaspoons cake flour (or all-purpose flour)
1/2 cup unsalted butter (112 grams) (softened)
8 oz brick-style cream cheese (226 grams)
1 teaspoon lemon juice (freshly squeezed)
3 – 4 cups powdered sugar (330–440 grams) (sifted)
1 tablespoon whipping cream (as needed)
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)

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Instructions

Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Combine the buttermilk and lemon juice. Set aside.
Beat the butter, sugar, and lemon zest until fluffy.
Add the vanilla extract and beat in eggs one by one.
Mix in one-third of the flour mixture, then half of the buttermilk mixture. Repeat until combined.
Toss the blueberries with reserved flour and fold into the batter.
Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
Cool the cakes in the pan.
For the frosting, beat cream cheese and butter until smooth, add lemon juice, and mix in powdered sugar.
Decorate the cooled cake with cream cheese frosting.

Notes

For best results, use room temperature ingredients. Fresh blueberries are recommended.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg