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Lemon Blueberry Cake

Lemon Blueberry Cake

The ultimate dessert that combines sweet blueberries with zesty lemon! This Lemon Blueberry Cake is light, fluffy, and perfect for any celebration. With its beautiful presentation and delightful flavor, it’s a feast for both the eyes and the palate. Make it tonight for a refreshing treat!
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Prep Time 1 hour 35 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 1.5 cups white granulated sugar
  • 4 large eggs at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons lemon zest
  • 0.5 cup lemon juice from about 3 lemons
  • 2 cups blueberries fresh or frozen - if frozen do NOT thaw
  • 1 tablespoon all-purpose flour or cornstarch
  • 12 ounces full-fat cream cheese softened to room temperature
  • 1.5 cups unsalted butter softened to room temperature
  • 4.5 cups confectioners sugar or more if needed
  • 2 tablespoons milk
  • 1 teaspoon pure lemon extract
  • 0.125 teaspoon sea salt

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Whisk
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350 degrees F. This is a crucial step. A well-heated oven ensures that your Lemon Blueberry Cake rises beautifully and bakes evenly. While the oven warms, take a moment to enjoy the anticipation of deliciousness that’s about to unfold.
  2. Grease three 9-inch or 8-inch round cake pans with butter or baking spray. Next, line the bottom with parchment paper and grease the parchment paper as well. This step is essential to ensure that your cakes come out easily and without any sticking. I always find it satisfying to see the perfect layers once they’re turned out.
  3. In a large bowl, using an electric mixer, beat the butter on medium-high until creamy, about 1 minute. The color will change to a light yellow, and the texture will become soft and fluffy. This is where you’ll start to see the magic happen!
  4. Next, add the granulated sugar and beat until light and fluffy, about 3 minutes. You'll notice it becomes even more airy, which means you're on the right path to a tender cake.
  5. Add the eggs one at a time, beating well after each addition. After adding the last egg, include the vanilla extract. Scrape down the sides and bottom of the bowl occasionally to ensure all ingredients are well combined.
  6. In another bowl, whisk together the flour, baking powder, and salt. This mixture ensures that your cake has the right structure. Incorporating the dry ingredients separately helps prevent clumps and promotes even distribution throughout the batter.
  7. Now, slowly add the flour mixture to the butter mixture, mixing on low speed. Finally, beat in the buttermilk, lemon zest, and lemon juice just until combined. The batter will be thick and luscious, but be careful not to over-mix; this could result in a denser cake.
  8. Using a spatula, toss the blueberries with 1 tablespoon of flour or cornstarch in a medium bowl. This helps to coat them and prevents them from sinking to the bottom of the cake. Gently fold them into the cake batter, being careful to keep the berries intact.
  9. Spoon the batter evenly into the prepared cake pans and level the tops with a spatula. The batter should be thick enough to fill the pans, so take your time to portion it out evenly.
  10. Bake for about 21 to 25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them, as every oven can vary slightly. You want that golden top and a gentle bounce when you touch it.
  11. Once baked, allow the cakes to cool completely in the pans before assembling. This is important to avoid melting the frosting when you layer it.
  12. For the frosting, add cream cheese and butter to a large bowl. Using an electric mixer, beat together on medium speed until no lumps remain, about 3 to 5 minutes. The consistency should be smooth and creamy.
  13. Next, add 4 cups of confectioners sugar, 1 tablespoon of milk, lemon extract, and salt. Start mixing on low to avoid a sugar cloud, then increase to medium-high and beat until creamy, about 3 to 4 minutes. Adjust the thickness as necessary with additional sugar or milk.
  14. For best results, chill the frosting for about 30 minutes before assembling the cake. This helps it firm up a little, making it easier to spread.
  15. Using a large serrated knife, trim the tops of the cake layers to ensure they are flat. This is a crucial step that ensures stability when stacking your beautiful layers.
  16. Place about two tablespoons of frosting onto the center of your cake stand or plate. This acts as glue for your first cake layer, preventing it from sliding around.
  17. Layer the first cake on top, then cover it evenly with the cream cheese frosting. Add the second layer, more frosting, and finally the third layer. Spread frosting on the top and sides of the cake, making it as smooth or textured as you like.
  18. Garnish the top of your Lemon Blueberry Cake with fresh blueberries and lemon slices for that added touch of beauty. It’s not just about flavor; it’s about presentation too!
  19. Refrigerate the cake for at least 2 hours before slicing and serving. However, for the best flavor and texture, it’s ideal to chill it overnight. You’ll find that the flavors meld beautifully during this time.
  20. Cover any leftover cake tightly and store it in the refrigerator for up to 4 days. Trust me, the cake will still be fabulous even after a few days!

Notes

For optimal freshness, store your cake in an airtight container in the refrigerator. It can last up to 4 days, but it's unlikely to stick around that long!