Lemon Blueberry Cake Recipe

4.86 from 7 votes

Fluffy, fruity, and frosted to perfection—this Lemon Blueberry Cake is simply irresistible! If you love lemon and blueberries, this cake will quickly become a favorite.

Prep Time30

Cook Time25

Total Time55

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 484kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

For The Cake

1 cup butter
1 1/4 cups granulated sugar
1/2 cup light brown sugar
4 large eggs
1 Tbsp vanilla extract
3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
2 Tbsp lemon zest
1/2 cup lemon juice
1 1/2 cups blueberries
2 tsp flour
blueberries and lemon slices to garnish optional

For The Frosting

8 oz cream cheese
1/2 cup butter
3 1/2 cups confectioners sugar
1 Tbsp heavy cream
1 tsp vanilla extract
pinch of salt

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease 3, 9-inch round cake pans. Line the bottoms of the pans with parchment paper for easy release after baking.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy. Then, add the granulated and brown sugar and beat together until creamed.
Next, add the vanilla and eggs and beat until everything is combined. Scrape sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt. Then, slowly add the dry ingredients into the mixer with the wet ingredients.
After combining, add the buttermilk, lemon zest, and lemon juice, mixing until just combined.
On the side, combine the blueberries with 2 teaspoons of flour and then gently fold the flour mixture into the cake batter. Be sure not to overmix your batter.
Spoon the batter evenly into the 3 cake pans and bake for 20–25 minutes until a toothpick comes out clean.
While the cakes are baking, prepare the frosting. Using a stand mixer, beat the cream cheese and butter together until no lumps remain.
Next, add the confectioners' sugar, heavy cream, vanilla, and salt, and beat until all is combined smoothly.
To assemble the cake, place one layer on your cake stand or plate and then, using a very thin amount of icing, cover the top with the cream cheese frosting. Repeat this step for the next layer as well. Finally, add the top layer (if it is not even, you can use a serrated knife to level it out) and coat the top and sides with the remaining cream cheese frosting.
Then, decorate to your liking and chill in the fridge for 45 minutes before cutting, or the cake may fall apart.

Video

Notes

-When fully baked, the cake will be light in color rather than golden brown, so keep this in mind to avoid overcooking the layers!

STORE Blueberry Lemon Cake in an airtight container on the counter for up to 2 days or in the refrigerator for about a week to keep it fresh. For longer storage, place the cake in the freezer by wrapping it tightly in plastic wrap and placing it in an airtight container for up to 2 weeks.

When ready to eat, thaw the cake to room temperature before serving. To REHEAT, warm a slice in the microwave for about 10 seconds to soften the frosting slightly.

Nutrition