Description
This Lemon Blueberry Cake is a moist, tangy, and sweet dessert perfect for any occasion. It features a delicate lemon-flavored cake studded with juicy fresh blueberries and finished with a creamy lemon cream cheese frosting. The balance of citrus and berries creates a refreshing flavor profile that delights the palate.
Ingredients
Scale
Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup fresh lemon juice
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 2 teaspoons flour (for blueberries)
Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon lemon juice
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease your baking pan thoroughly to ensure the cake won’t stick.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In another bowl, combine the buttermilk with the fresh lemon juice, allowing the mixture to slightly curdle, which gives the cake its signature tang.
- Cream Butter and Sugar: Beat the unsalted butter, granulated sugar, and lemon zest together until the mixture is light, fluffy, and creamy, helping to incorporate air into the batter for a tender crumb.
- Add Vanilla and Eggs: Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Alternate Adding Dry and Wet Mixtures: Gradually add the dry ingredients alternately with the buttermilk-lemon mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Blueberries: Toss the fresh blueberries with 2 teaspoons of flour to prevent them from sinking and gently fold them into the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45-55 minutes depending on your pan size.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add lemon juice, then gradually add the powdered sugar until the frosting reaches a spreadable consistency. Mix in the whipping cream to lighten the texture.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese lemon frosting evenly over the cake.
Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- Tossing the blueberries with flour prevents them from sinking to the bottom of the cake.
- You can substitute fresh lemon juice with bottled lemon juice if necessary, but fresh is preferred for the best flavor.
- The frosting can be made a day ahead and refrigerated; bring to room temperature before spreading.
- Use a toothpick or cake tester to check doneness; if it comes out with wet batter, bake a few more minutes.
