Description

This Lemon Blueberry Cake is a refreshing dessert that perfectly blends the tartness of lemons with the sweetness of juicy blueberries. Moist and tender, this delightful cake is ideal for summer gatherings, birthdays, or simply as a sweet indulgence any day of the week. Topped with creamy frosting that has a hint of lemon, it not only tastes amazing but also looks stunning on any dessert table. Whether you’re a novice baker or an experienced chef, this recipe will impress your guests and satisfy your sweet cravings!

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 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 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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C) and grease a 9×13 inch cake pan.
In a bowl, sift together cake flour, baking powder, baking soda, and salt; set aside.
Mix buttermilk with lemon juice in another bowl until combined.
Beat softened butter with sugar and lemon zest until fluffy. Add eggs one at a time along with vanilla extract.
Gradually add dry ingredients alternating with the buttermilk mixture until just combined. Fold in floured blueberries gently.
Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Allow it to cool before frosting with cream cheese frosting.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 210mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg