Description
Lemon Blueberry Cake is a refreshing and delightful dessert that perfectly combines zesty lemon with juicy blueberries. This moist cake, topped with a rich cream cheese frosting, is an ideal treat for any occasion—from birthdays to casual gatherings or just to satisfy a sweet craving. The vibrant flavors and beautiful presentation will impress your guests and leave them wanting more. Easy to make, this Lemon Blueberry Cake brings joy in every slice!
Ingredients
Scale
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup freshly squeezed lemon juice
- 1 cup unsalted butter
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 1/2 cup unsalted butter (for frosting)
- 8 oz brick-style cream cheese
- 1 teaspoon lemon juice (for frosting)
- 3 – 4 cups powdered sugar (sifted)
- 1 tablespoon whipping cream (as needed)
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk and lemon juice; set aside.
- Beat softened butter and sugar until fluffy. Add eggs one at a time and mix in vanilla extract.
- Alternate adding the dry ingredients with the buttermilk mixture until just combined. Fold in floured blueberries gently.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool completely before frosting with the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 310
- Sugar: 27g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg