Lemon Blueberry Cake Recipe
Dreamy Lemon Blueberry Cake It’s so tender you can cut it with a fork, creamy and indulgent, sweet yet tart, bursting with fresh berries and bright citrus zest. You won't be able to resist diving into this seasonal cake.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 eggs room temp
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk room temp
- 1 cup blueberries fresh or frozen
- Juice of 1 lemon
Cream Cheese Frosting:
- 16 oz cream cheese softened
- 4 oz unsalted butter room temp
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
Garnish:
- Lemon slices and blueberries
Instructions
Frosting:
- Beat butter & cream cheese until smooth.
- Add lemon zest, juice, vanilla, then powdered sugar; mix until creamy.
Cake:
- Preheat oven to 350°F.
- Prep two 8-inch round pans.
- Mix dry ingredients; set aside.
- Cream butter and sugar, add eggs, then lemon juice.
- Alternate adding dry ingredients and buttermilk to the mix, fold in blueberries, bake 20-25 mins.
Assemble:
- Layer cake with frosting.
- Decorate with lemon and blueberries.
Notes
Aiming for cake perfection? Start by mixing your butter and sugar until it looks almost like fresh snow. This step is key; skip it, and your cake might end up more like a brick than a cloud. And when you're mixing in the rest, gentle is the way to go. Overdo it, and you'll lose that dreamy fluffiness we all crave. Last but not least, give those blueberries a quick tumble in flour before they join the batter. It's like giving them little life jackets so they don't all sink to the bottom.