Lemon Blueberry Cake with Cream Cheese Frosting Recipe
Lemon Blueberry Cake is a delightful dessert that combines the zesty brightness of lemons with the sweet burst of fresh blueberries. The cream cheese frosting adds a rich and tangy finish, making this cake an irresistible treat for any occasion. Perfect for birthdays, celebrations, or just a coffee break, this cake will please everyone at the table.
Why You’ll Love This Lemon Blueberry Cake
This Lemon Blueberry Cake stands out for several reasons. First, the flavor combination of lemon and blueberry is a winner, creating a refreshing and vibrant taste profile. The fluffy texture of the cake pairs beautifully with the creamy frosting, making each bite a delicious experience. Additionally, it is simple to make, requiring basic ingredients and straightforward techniques. Whether you’re an experienced baker or just starting, this recipe is both accessible and rewarding.
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, fresh recommended
- 2 teaspoons cake flour or all-purpose flour (for tossing blueberries)
- 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
Step-by-Step Instructions
Preheat the Oven
Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For layer cakes, line the bottom of cake tins with parchment paper rounds and grease and flour the sides.Prepare the Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.Mix the Buttermilk and Lemon Juice
Combine the buttermilk and freshly squeezed lemon juice in a separate bowl, whisking them together to create a slightly thickened mixture. Set aside.Cream the Butter and Sugar
In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes using an electric mixer.Add Vanilla and Eggs
Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Turn off the mixer and scrape down the bowl sides after each egg to ensure even mixing.Incorporate the Dry and Wet Mixtures
With the mixer on low, add about one-third of the flour mixture, then half of the buttermilk-lemon juice mixture. Turn off the mixer and scrape the bowl. Repeat with another third of the flour and the rest of the buttermilk mixture. Finally, beat in the last third of the flour mixture. Avoid overmixing to maintain a tender cake texture.Prepare the Blueberries
Toss the blueberries with 2 teaspoons of flour to prevent sinking. Gently fold them into the batter with a spatula or rubber spoon.Bake the Cake
Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes. The cake is done when the top is set, a toothpick inserted comes out clean, and the cake springs back when lightly pressed.Cool the Cakes
Let the cakes cool in the pans. For layer cakes, avoid inverting while still hot to prevent breakage.Prepare the Cream Cheese Frosting
Beat the butter until soft, then add cream cheese and mix until smooth. Add lemon juice, then gradually beat in powdered sugar starting at low speed and increasing as the sugar is incorporated. Adjust frosting thickness with whipping cream as needed.Frost the Cake
For a 9×13 inch cake, frost the cooled cake and garnish optionally with blueberries and lemon slices. For layer cakes, level domed tops if necessary. Frost between layers, crumb coat the entire cake, chill for 20-30 minutes, then finish frosting the top and sides with swirls. Optionally decorate with blueberries.Serve
Slice with a thin, sharp knife to serve.
How to Serve Lemon Blueberry Cake
Serve this delectable Lemon Blueberry Cake at room temperature. It can be enjoyed on its own or paired with a scoop of vanilla ice cream. Garnish with extra blueberries or fresh lemon slices for a beautiful presentation.
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How to Store Lemon Blueberry Cake
Store your Lemon Blueberry Cake in an airtight container in the refrigerator for up to a week. If you want to keep it longer, you can freeze individual slices. Wrap them tightly in plastic wrap and then foil, and store in an airtight container in the freezer for up to three months. Thaw in the fridge before serving.
Tips to Make Lemon Blueberry Cake Perfect
Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and a fluffier texture.
Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until combined after adding the flour.
Fresh Blueberries: Fresh blueberries are ideal for this recipe, as they provide the best flavor and texture. If using frozen blueberries, do not thaw them beforehand.
Level your Cake: If making a layer cake, level the tops with a serrated knife for a flat surface before frosting.
Create Texture with Frosting: Use a spatula or piping bag to create swirls and texture in the cream cheese frosting for a professional look.
Flavor Variations
- Lemon Lavender: Add dried culinary lavender to the batter for a fragrant floral note.
- Almond Flavoring: Substitute half of the vanilla extract with almond extract for a unique twist.
- Mixed Berries: Swap out the blueberries for raspberries or strawberries, or use a mix for an exciting flavor variety.
Pro Tips for Success
- Sifted Flour: Always sift your flour before measuring for accurate amounts and a lighter cake.
- Zest Carefully: Use a microplane to avoid bitter pith when zesting lemons.
- Chill the Frosting: If the cream cheese frosting gets too soft, refrigerate it for 10-15 minutes before frosting to achieve the right consistency.
FAQs About Lemon Blueberry Cake
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Do not thaw them; toss them directly into the batter with flour to prevent them from sinking.
Can I make this cake gluten-free?
Yes, substitute the cake flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for best results.
How do I make the frosting less sweet?
To reduce the sweetness of the frosting, you can add more cream cheese and lemon juice. Adjust the powdered sugar to achieve your desired balance.
Final Thoughts
Lemon Blueberry Cake with Cream Cheese Frosting is a wonderfully vibrant dessert that everyone will love. With its refreshing flavors and simple preparation, it’s perfect for any occasion. Follow our recipe for a delightful experience, and enjoy the compliments from your family and friends. Happy baking!
Lemon Blueberry Cake
Ingredients
For the Cake
- 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 (fresh recommended)
- 2 teaspoons cake flour or all-purpose flour (for tossing blueberries)
For the Cream Cheese Frosting
- 1/2 cup unsalted butter (112 grams), softened
- 8 oz cream cheese (brick-style, 226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3-4 cups powdered sugar (sifted, 330-440 grams)
- 1 tablespoon whipping cream (as needed)
Additional Frosting Ingredients
- 3/4 cup unsalted butter (168 grams), softened
- 12 oz cream cheese (brick-style, full fat, 340 grams)
- 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)
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan, or line the bottom of layer cake tins with parchment paper and grease the sides.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a separate bowl, whisking them together to create a slightly thickened mixture. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes using an electric mixer.
- Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition, scraping down the bowl sides after each egg.
Batter Preparation
- With the mixer on low, add about one-third of the flour mixture, then half of the buttermilk-lemon juice mixture. Turn off the mixer and scrape the bowl. Repeat with another third of the flour and the rest of the buttermilk mixture. Finally, beat in the last third of the flour mixture.
- Toss the blueberries with 2 teaspoons of flour to prevent sinking. Gently fold them into the batter with a spatula or rubber spoon.
Baking
- Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes, until the top is set and a toothpick inserted comes out clean.
- Let the cakes cool in the pans. For layer cakes, avoid inverting while still hot to prevent breakage.
Frosting Preparation
- Beat the butter until soft, then add cream cheese and mix until smooth. Add lemon juice, then gradually beat in powdered sugar, adjusting frosting thickness with whipping cream as needed.
Assembling the Cake
- For a 9×13 inch cake, frost the cooled cake and optionally garnish with blueberries and lemon slices. For layer cakes, level domed tops if necessary, frost between layers, and crumb coat the entire cake. Chill for 20-30 minutes, then finish frosting the top and sides with swirls. Optionally decorate with blueberries.
- Slice with a thin, sharp knife to serve.