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Lemon Blueberry Cake

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A delightful and moist cake that combines the brightness of lemon with the sweetness of blueberries, perfect for any occasion.

Ingredients

Scale
  • 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
  • 2 teaspoons cake flour (or all-purpose flour)
  • For the Cream Cheese Frosting:
  • 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)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prep your pans: Grease and flour two 9-inch round cake pans.
  3. Combine dry ingredients: In a mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  4. Get your liquids ready: In another bowl, whisk the buttermilk, lemon juice, and lemon zest until combined.
  5. Cream the butter and sugar: In your stand mixer, beat the softened unsalted butter and granulated sugar until light and fluffy.
  6. Add eggs: One at a time, add the room temperature eggs, mixing well after each addition.
  7. Add vanilla: Mix in the vanilla extract.
  8. Combine wet and dry ingredients: Gradually add the flour mixture into the butter mixture, alternating with the buttermilk mixture.
  9. Toss the blueberries: Dust the fresh blueberries with 2 teaspoons of cake flour and fold them into the batter.
  10. Pour and bake: Divide the batter between your prepared cake pans and bake for about 25-30 minutes.
  11. Cool the cakes: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  12. Prepare the frosting: Beat together softened cream cheese and butter until fluffy, then gradually add sifted powdered sugar.
  13. Frost the cakes: Spread frosting between the two layers and on top and sides of the cooled cake.

Notes

For a gluten-free option, substitute regular flour with a gluten-free blend. A vegan version can be made using flax eggs and dairy-free ingredients.

Nutrition

Keywords: lemon, blueberry, cake, dessert, sweet, baking

Find it online: https://ivoryapron.com/one-bowl-lemon-blueberry-cake-easy-summer-flavor/