why make this recipe
Lemon Blueberry Cake is a delightful dessert that perfectly combines the tartness of lemon with the sweetness of blueberries. This cake is not only delicious but also visually appealing with its vibrant colors. It makes a great treat for special occasions, gatherings, or just a simple family dessert. The moist cake paired with creamy frosting creates a truly satisfying experience for your taste buds.
how to make Lemon Blueberry Cake
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 (I recommend using 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 tablespoon whipping cream (as needed)
Directions
- Preheat the oven to 350°F (180°C) degrees. Grease and flour a 9×13 inch cake pan. If you want a layer cake, line the bottom of the cake pans with rounds of parchment paper, then grease and flour the sides.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.
- Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
- In a large bowl, beat together the butter, sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add the vanilla extract, and beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Turn off the mixer, scrape down the sides and bottom, then repeat the process, finishing with the last 1/3 of the flour mixture. Do not overmix.
- Toss the blueberries with 2 teaspoons of flour. Gently fold the blueberries into the batter with a spatula or rubber spoon.
- Pour the batter into the prepared pan or pans. Bake for 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for layer cakes. The cake is done when the top looks set and a toothpick comes out clean.
- Cool the cakes in the pan. If making a layer cake, be careful when handling the pans while they are hot.
- For the cream cheese frosting, follow the same process for both styles of cake.
how to serve Lemon Blueberry Cake
This cake is best served at room temperature. You can slice it into squares for a 9×13 inch cake or stack layers for a layered presentation. Top each slice with some additional blueberries and a sprinkle of lemon zest for added freshness and style.
how to store Lemon Blueberry Cake
Store the cake in an airtight container in the refrigerator, and it will stay fresh for up to 5 days. If you want to keep it for longer, you can freeze the cake. Wrap it well in plastic wrap and foil before placing it in the freezer. It can last for up to 3 months when frozen.
tips to make Lemon Blueberry Cake
- Make sure all ingredients are at room temperature for better mixing.
- Be gentle when folding in the blueberries to avoid breaking them.
- Use freshly squeezed lemon juice for the best flavor.
- Adjust the amount of lemon zest to suit your taste.
variation
For a twist on the classic flavor, you can swap out blueberries for other berries like raspberries or strawberries. You could also add a lemon glaze on top for extra sweetness.
FAQs
Q: Can I use frozen blueberries for this recipe?
A: Yes, you can use frozen blueberries, but make sure not to thaw them before adding them to the batter to prevent the cake from turning blue.
Q: What can I use instead of buttermilk?
A: You can make a substitute by combining 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Q: How can I make the cake more lemon-flavored?
A: To enhance the lemon flavor, try adding more lemon zest or a splash of lemon extract in addition to the lemon juice.
Lemon Blueberry Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C) degrees. Grease and flour a 9x13 inch cake pan. If making a layer cake, line the bottom with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.
- Combine buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
- In a large bowl, beat together the butter, sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add vanilla extract, then beat in eggs one at a time, scraping the bowl after each addition.
- With the mixer on low speed, mix in 1/3 of the flour mixture, then 1/2 of the buttermilk-lemon juice mixture. Repeat the process, finishing with flour.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan. Bake for 30-35 minutes for a 9x13 inch pan or 25-30 minutes for layered cakes. Check with a toothpick to ensure doneness.
- Let the cakes cool in the pan. Handle carefully if making layered cakes.
- Follow the instructions for the cream cheese frosting for both styles of cake.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]