Lemon Blueberry Cake
Fresh and light, this lemon blueberry cake can cure all of your cravings. The whipped frosting works incredibly well to highlight the lightness of this cake. It is a crisp, cool, delightful cake you will make again and again.
Servings: 16 slices
Ingredients
For the Cake:
- 1 cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- ½ cup Light Brown Sugar
- 3 tablespoons Lemon Zest
- 4 Large Eggs
- 1 ½ teaspoons Vanilla Extract
- 2 ½ cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Buttermilk
- ½ cup Lemon Juice (about 3 lemons worth)
- 2 cups Blueberries
- 3 tablespoons All-Purpose Flour
For the Frosting:
- 12 ounces Cream Cheese (room temperature)
- ¾ cup Unsalted Butter (room temperature)
- 2-3 cups Powdered Sugar
- 2 tablespoons Lemon Zest
- 1 tablespoon Lemon Juice
- ¼ cup Smashed Blueberries
Instructions
For the Cake:
- Preheat the oven to 350°F. Grease three 8-inch round pans and line the bottoms with parchment paper. Set aside.
- With a hand mixer in a large bowl, or in the bowl of a stand mixer using the paddle attachment, cream together the butter, sugars and lemon zest on medium high speed until fluffy and light . This step is important to get a good rise and texture for your cake! Let it mix for at least 4-5 minutes!
- Add the eggs one at a time, beating to make sure the first is incorporated before adding the next. Once all of the eggs are added, add in the vanilla and let it all mix for 1-2 minutes, until totally combined. Scrape down the sides of the bowl if you need to.
- In a separate, medium-sized bowl, add the flour, baking powder, soda and salt. Whisk together until homogeneous.
- Alternating wet and dry, add 1/3 of the dry ingredients to the batter until just a few flour streaks remain, then add in 1/2 of the buttermilk and lemon juice. Repeat until you run out of ingredients to add. You should have done three additions of dry and two additions of wet, starting and ending on the dry ingredients.
- In a small bowl, toss the blueberries with the three tablespoons of flour. Add the blueberries to the batter and fold gently with a spatula until evenly distributed.
- Evenly distribute the batter between your three cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before removing the cakes from their pans.
For the Frosting:
- In a clean, large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, add the cream cheese and butter. Whip together on medium-high speed until completely mixed together and smooth and creamy. This will take about 2 minutes.
- Add the powdered sugar, lemon zest, lemon juice, and crushed blueberries and mix together on a low speed until smooth and homogeneous.
- With everything combined, turn up your mixer and whip for 2-3 minutes on medium-high or high until the batter is very light and fluffy.
- When the cake is cooled, frost it with the frosting as desired. I added fresh blueberries and lemon wedges to my cake for decoration, but you can do anything! This cake will last up to a week in the fridge if it is covered. Enjoy!