Go Back
–+ servings
Lemon-Blueberry Cake topped with fresh blueberries and lemon zest

Lemon-Blueberry Cake

A delightful combination of tart lemon and sweet blueberries, this Lemon-Blueberry Cake is perfect for any occasion, topped with a luxurious cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 2.5 cups 2 ½ cups all-purpose flour
  • 2 teaspoons 2 teaspoons baking powder
  • 0.5 teaspoon ½ teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon salt
  • 1 cup 1 cup (2 sticks) unsalted butter, softened
  • 1.75 cups 1 ¾ cups granulated sugar
  • 3 large 3 large eggs, room temperature
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup buttermilk, room temperature
  • 2 large Zest of 2 large lemons
  • 0.25 cup ¼ cup fresh lemon juice
  • 1.5 cups 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour
For the frosting
  • 8 oz 8 oz (1 block) cream cheese, softened
  • 0.5 cup ½ cup (1 stick) unsalted butter, softened
  • 4-5 cups 4–5 cups powdered sugar, sifted
  • 1 teaspoon 1 teaspoon vanilla extract for frosting
  • 1 lemon Zest of 1 lemon for frosting
  • 2 tablespoons 2 tablespoons fresh lemon juice for frosting
  • 1 pinch Pinch of salt for frosting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round pans or three 6-inch pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla, lemon zest, and lemon juice.
  5. Alternately add the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients.
  6. Gently fold in the blueberries that were tossed in flour.
Baking
  1. Divide the batter evenly between the prepared pans and smooth the tops.
  2. Bake for 25 to 30 minutes, or until a skewer comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Frosting
  1. For the frosting, beat the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar and beat until silky.
  3. Stir in the vanilla, lemon zest, lemon juice, and a pinch of salt.
  4. Once the cakes are cool, frost and garnish with fresh blueberries and lemon slices.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 28g

Notes

To keep your leftovers fresh, store the cake in an airtight container at room temperature for up to three days. Refrigerate for longer storage. For best results, allow the cake to come to room temperature before serving.

Tried this recipe?

Let us know how it was!