Easy Lemon Blueberry Cake for Spring Celebrations
This Easy Lemon Blueberry Cake combines the freshness of blueberries with zesty lemon, making it a perfect treat for spring celebrations.
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Parchment paper
Ingredients
- 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
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups fresh blueberries
- 2 teaspoons cake flour or all-purpose flour (for tossing blueberries)
Cream Cheese Frosting for a 9×13 inch Cake
- 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)
Cream Cheese Frosting for a Layer Cake
- 3/4 cup unsalted butter (168 grams), softened
- 12 oz brick-style cream cheese (340 grams), full fat
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
- 1-2 tablespoons whipping cream (as needed)
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9×13 inch pan by greasing and flouring it.
- Sift together the cake flour, baking powder, baking soda, and salt in a bowl and set aside.
- Mix the buttermilk and lemon juice in another bowl and set aside.
- Beat the butter, sugar, and lemon zest until light and fluffy, about 2-3 minutes.
- Add the vanilla and incorporate the eggs one at a time, mixing well after each addition.
- Gradually mix in the flour and buttermilk mixtures, alternating between the two, without overmixing.
- Toss the blueberries in flour and gently fold them into the batter.
- Pour the batter into the prepared pan(s) and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pan before carefully removing them if making a layer cake.
For the Cream Cheese Frosting
- Beat the softened butter, then add the cream cheese and mix until smooth.
- Incorporate the lemon juice and gradually add the powdered sugar until the desired sweetness and consistency are achieved.
Decorating
- Frost the cooled cake or layer cake as desired, optionally garnishing with blueberries and lemon slices.
Notes
Cake flour can be substituted by combining all-purpose flour with cornstarch. Ensure all ingredients are at room temperature for best results. Fresh blueberries are recommended; if using frozen, do not thaw them first.