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Lemon Blueberry Cake Recipe

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★★★★★

4.9 from 136 reviews

This Lemon Blueberry Cake is a moist and flavorful layered cake bursting with fresh blueberries and bright lemon zest. Tender cake layers are perfectly balanced with a luscious lemon cream cheese frosting, creating an elegant dessert ideal for celebrations or anytime you crave a refreshing fruity treat.

Ingredients

Scale

Cake

  • 1 cup unsalted butter (room temperature)
  • 1 ¾ cup granulated sugar
  • 3 eggs (room temperature)
  • ¾ cup sour cream (room temperature)
  • 2 tbsp vegetable oil
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ¾ cup buttermilk (room temperature)
  • ¼ cup lemon juice (fresh squeezed)
  • zest of 1 lemon
  • 2 cups fresh blueberries

Lemon Cream Cheese Frosting

  • 2 cups unsalted butter (room temperature)
  • 8 oz cream cheese (room temperature)
  • 7 cups powdered sugar
  • ½ tsp salt
  • 1 tbsp lemon juice (freshly squeezed)
  • zest of 1 lemon

Decoration (Optional)

  • lemon slices
  • blueberries

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 335°F and prepare three 7-inch cake pans by spraying them with cooking spray and lining with parchment paper circles to prevent sticking.
  2. Cream Butter and Sugar: In the stand mixer bowl fitted with a paddle attachment, cream the room temperature unsalted butter and granulated sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients: On medium-low speed, gradually add the eggs, sour cream, and vegetable oil. Scrape the bowl’s sides and bottom after adding all ingredients, then continue mixing until fully combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Combine Buttermilk Mixture: In a liquid measuring cup, combine the buttermilk, fresh lemon juice, and lemon zest.
  6. Alternate Flour and Liquid Mixing: On the mixer’s lowest speed, add one-third of the flour mixture, then half of the buttermilk mixture. Repeat by adding another third of the flour and the remaining buttermilk, followed by the final third of the flour mixture.
  7. Final Mixing: Scrape the bowl and mix on medium-low speed for 30 seconds until the batter is smooth, taking care not to overmix which can toughen the cake.
  8. Fold in Blueberries: Gently fold the fresh blueberries into the batter using a spatula to ensure even distribution without crushing them.
  9. Divide Batter and Bake: Evenly divide the batter among the prepared pans using a kitchen scale for accuracy. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when pressed gently.
  10. Cool Cakes: Remove cakes from the oven and let cool in the pans on a wire rack for 15 minutes. Loosen the edges with a knife or offset spatula, then invert the cakes onto racks to cool completely.
  11. Prepare Frosting: In a mixing bowl or stand mixer with a whisk attachment, beat room temperature butter and cream cheese on medium speed for about 2 minutes until smooth and combined, scraping the bowl as needed.
  12. Add Powdered Sugar: Add half of the powdered sugar on the lowest speed and mix until incorporated, then add the remaining powdered sugar and mix again.
  13. Flavor and Whip Frosting: Add salt, lemon juice, and lemon zest. Increase mixer speed to medium-high and whip for 2-3 minutes until the frosting is light and fluffy, scraping sides occasionally.
  14. Assemble Cake Layers: Place one cake layer on a cake board. Spread an even layer of frosting on top, then repeat with the second layer. Add the final layer, ensuring all are aligned evenly both vertically and horizontally.
  15. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs, then chill the cake for at least 30 minutes.
  16. Final Frosting and Decoration: Frost the chilled cake generously with the lemon cream cheese frosting, smoothing it evenly. Decorate with lemon slices and fresh blueberries as desired.

Notes

  • Room temperature ingredients ensure even mixing and better texture.
  • Using a kitchen scale to divide batter promotes even cake layers.
  • Do not overmix the batter to avoid a dense cake.
  • Chilling the cake after crumb coating makes final frosting easier and cleaner.
  • Fresh lemon juice and zest add vibrant flavor, avoid bottled lemon juice for best taste.
  • You can substitute cake flour with all-purpose flour plus cornstarch if needed.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: lemon blueberry cake, lemon cake, blueberry cake, cream cheese frosting, layered cake, summer cake, fruit cake

Find it online: https://nayabaker.com/lemon-blueberry-cake-recipe/