Lemon Blueberry Cake

Here’s a delicious and fresh Lemon Blueberry Cake recipe – perfect for a spring or summer treat!

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp vanilla extract
• 1 cup buttermilk, at room temperature
• 2 cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Lemon Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4-5 cups powdered sugar, sifted
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt
• 1-2 tbsp heavy cream (optional, to adjust consistency)

Optional Garnish:

• Fresh blueberries
• Lemon slices or zest

Instructions:

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3-4 minutes).
4. Add eggs and lemon: Beat in the eggs one at a time, making sure each one is fully incorporated. Add the lemon zest, lemon juice, and vanilla extract, and beat until combined.
5. Alternate wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined (do not overmix).
6. Fold in blueberries: Gently fold the flour-coated blueberries into the batter, being careful not to crush them.
7. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the Lemon Cream Cheese Frosting:

1. Beat butter and cream cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
3. Add lemon and vanilla: Mix in the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.
4. Adjust consistency: If the frosting is too thick, add a little heavy cream (1 tablespoon at a time) until you reach your desired consistency.

Assemble the Cake:

1. Layer the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of lemon cream cheese frosting on top.
2. Add the second layer: Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
3. Garnish: For an extra touch, decorate the top with fresh blueberries, lemon slices, or extra lemon zest.
4. Serve: Slice and enjoy the tangy, sweet flavors of lemon and blueberry in this moist and vibrant cake!

This Lemon Blueberry Cake is refreshing and perfect for any celebration, or just as a delightful dessert.