Lemon Blueberry Cake with Cream Cheese Frosting Bliss

This Lemon Blueberry Cake with Cream Cheese Frosting is a refreshing and indulgent dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Cooling Time 30

Total Time 1 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups cake flour Provides structure and a tender crumb; substitute with all-purpose flour but may affect texture.
1 tbsp baking powder Leavening agent ensuring the cake rises properly; no substitutions recommended.
1 tsp baking soda Leavening agent ensuring the cake rises properly; no substitutions recommended.
1/2 tsp salt Enhances flavor and balances sweetness; essential for taste, omit for strict dietary needs.
1 cup buttermilk Adds moisture and tang; substitute with milk mixed with lemon juice for a homemade version.
1/4 cup lemon juice Gives the cake its signature lemon flavor and aroma; fresh is highly recommended over bottled for best results.
2 tbsp lemon zest Gives the cake its signature lemon flavor and aroma; fresh is highly recommended over bottled for best results.
1/2 cup butter Provides richness and moisture; unsalted butter is preferred, margarine may alter flavor.
1 cup sugar Sweetens the cake and contributes to texture; brown sugar can add depth, but may change texture slightly.
3 large eggs Acts as a binder providing structure and moisture; flax eggs may be used as a vegan substitute, but may alter texture.
1 tsp vanilla extract Adds a warm flavor complementing the lemon; homemade extract enhances the dish if unavailable.
1 cup blueberries Contribute bursts of juicy sweetness and vibrant color; frozen can be used—toss in flour to prevent sinking.

For the Cream Cheese Frosting

8 oz cream cheese Provides a creamy texture; use softened cream cheese for easy mixing.
1/2 cup butter Adds richness; unsalted butter is best for flavour consistency.
4 cups powdered sugar Sweetens frosting to desired thickness; sift before adding, ensuring a lump-free finish.
2 tbsp lemon juice Enhances flavor and brightness; fresh juice is preferable for the best zesty kick.

Equipment

Mixing Bowl
Hand mixer
baking pan
rubber spatula

Method

Baking Instructions

Preheat your oven to 350°F (180°C) and generously grease and flour your baking pan to prevent sticking.
In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk until fully combined.
In a separate bowl, mix the buttermilk with fresh lemon juice and let sit for a few minutes.
In a mixing bowl, beat the softened butter and sugar together along with the lemon zest until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
Gradually add the dry flour mixture and buttermilk blend to the batter, alternating between the two until all are combined.
Toss your blueberries in a bit of flour and gently fold them into the cake batter.
Pour the batter into the prepared baking pan and bake for 30-35 minutes, checking for doneness with a toothpick.
While the cake cools, beat together the softened butter and cream cheese, then gradually add powdered sugar and lemon juice.
Once the cake has completely cooled, spread the cream cheese frosting evenly across the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 1mg

Notes

Using room temperature ingredients ensures better incorporation and fluffiness. Be cautious not to overmix the batter to maintain a light, tender crumb. It's best to frost the cake once cooled completely.

Tried this recipe?

Let us know how it was!