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Tender Lemon Blueberry Cake

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A tender, moist lemon blueberry cake bursting with juicy berries and bright lemon zest, topped with a smooth, tangy creamy frosting. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk (or milk with 1 tablespoon lemon juice to substitute)
  • Zest of 2 lemons (about 2 tablespoons)
  • 1 ½ cups (225 g) fresh blueberries, rinsed and patted dry
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 3 cups (375 g) powdered sugar, sifted
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest (for frosting)
  • ½ teaspoon pure vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
  5. Reduce mixer speed to low. Add half of the dry ingredients, then half of the buttermilk, mixing gently. Repeat until combined. Do not overmix.
  6. Toss blueberries with 1 tablespoon flour, then gently fold into batter with a rubber spatula.
  7. Divide batter evenly into prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to wire rack to cool completely before frosting.
  9. For frosting, beat cream cheese and butter until smooth and creamy. Slowly add powdered sugar on low speed to avoid sugar cloud.
  10. Add lemon juice, lemon zest, and vanilla extract to frosting. Beat on high speed for 2-3 minutes until light and fluffy.
  11. Place one cake layer on plate, spread a generous layer of frosting, then top with second layer. Frost top and sides evenly.
  12. Optional: Garnish with fresh blueberries or a sprinkle of lemon zest.

Notes

Avoid zesting the white pith of lemons to prevent bitterness. Toss blueberries in flour before folding to prevent sinking. Cool cake completely before frosting to avoid melting. Use a serrated knife to level cake layers if domed. If frosting is too soft, chill for 20 minutes before spreading.

Nutrition

Keywords: lemon blueberry cake, creamy frosting, easy cake recipe, tender cake, blueberry dessert, lemon zest cake, quick dessert

Find it online: https://larameals.com/tender-lemon-blueberry-cake-recipe-5-easy-steps-for-creamy-frosting-delight/