Description
This Lemon Blueberry Cake is a delightful and moist dessert perfect for any occasion. Featuring a tender crumb infused with fresh lemon zest and juice, and bursting with juicy blueberries, it’s complemented beautifully by a creamy, tangy cream cheese frosting. Ideal for celebrations or a simple treat, this cake combines bright citrus flavors with sweet berries for a refreshing and satisfying dessert experience.
Ingredients
Scale
Cake Batter:
- 2 ½ cups all-purpose flour (or cake flour for a lighter texture)
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 2 cups fresh or frozen blueberries (coat with 1 tbsp flour)
Frosting (Optional):
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cakes do not stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt for balanced flavor.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This aerates the batter for a tender cake. Add the eggs one at a time, mixing well after each addition to fully incorporate them.
- Add Lemon & Dairy: Stir in the fresh lemon zest and lemon juice, adding a bright citrus flavor. Alternate adding the dry ingredient mixture and the buttermilk to the batter, mixing gently after each addition to maintain a light texture without overmixing.
- Fold in Blueberries: Toss the fresh or frozen blueberries with 1 tablespoon of flour to prevent them from sinking, then carefully fold them into the batter to distribute evenly without breaking the berries.
- Bake: Divide the batter evenly between the prepared cake pans. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating that the cakes are fully baked.
- Cool & Frost: Allow the cakes to cool completely in their pans for about 10 minutes, then remove and cool on wire racks. Once fully cooled, frost the cakes with the optional cream cheese frosting or a lemon glaze for added richness and tang.
Notes
- For a lighter cake texture, use cake flour instead of all-purpose flour.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Tossing the blueberries with flour helps prevent them from sinking to the bottom of the cake.
- Ensure all ingredients, especially butter and cream cheese, are softened to room temperature for smooth mixing.
- The cake layers can be made ahead and stored in the refrigerator for up to 2 days before frosting.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend compatible with baking.
