Lemon Blueberry Cake
User Reviews
4.9
Lemon Blueberry Cake
Description
The Lemon Blueberry Cake recipe blends cake flour with baking powder, baking soda, and salt to create a light base. The cake batter is prepared by creaming unsalted butter, sugar, and lemon zest into a fluffy mixture, then incorporating eggs and vanilla, followed by alternating additions of the dry ingredients and a mixture of milk, sour cream, and lemon juice. Fresh blueberries tossed with some flour are folded in to prevent sinking.
Two 9-inch pans are baked until a tester comes out clean, producing moist, tender layers with pockets of juicy blueberries. The lemon flavor brightens the cake, while sour cream adds moisture and richness. The accompanying cream cheese frosting, made from cream cheese, butter, vanilla extract, and powdered sugar, adds a smooth and tangy finish that complements the sweetness of the cake and fruit.
This cake suits special occasions or gatherings where a fruit-forward, citrus dessert is desired. The combination of fresh lemon and blueberry provides a pleasing balance of tartness and sweetness. The recipe has been updated recently for clarity and precision.
Ingredients
- 3 cups (395g) cake flour scoop and level to measure
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 3/4 cups (350g) granulated sugar
- 1 cup (226g) unsalted butter brought to room temperature
- 2 Tbsp lemon from about 3 lemons, zest
- 4 egg brought to room temperature, large
- 1 tsp vanilla extract
- 1 cup (235ml) whole milk brought too room temperature
- 1/3 cup (80g) sour cream brought to room temperature
- 3 1/2 Tbsp lemon juice fresh
- 2 1/2 cups (385g) blueberries brought to room temperature, rinsed and dabbed nearly dry, fresh
Cream Cheese Frosting
- 8 oz. cream cheese
- 1/2 cup unsalted butter brought to room temperature
- 1 tsp vanilla extract
- 4 cups (480g) powdered sugar
Instructions
Make Lemon Blueberry Cake
- Preheat oven to 350 degrees F. Butter 2 (9-inch) round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
- Sift cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for 20 seconds. Toss blueberries with 1 Tbsp of this flour mixture in a bowl. Set flour mixture and coated blueberries aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment whip together butter, granulated sugar and lemon zest on high speed until mixture is very pale and fluffy, about 3 minutes. Scrape down bowl.
- Mix eggs into butter mixture one a time, then stir in vanilla extract. Scrape down bowl.
- In a 2-cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice.
- Add 1/3 of the flour mixture to the butter/egg mixture then mix just until combined. Add 1/2 of the milk mixture and mix just until combined. Repeat mixing in 1/3 the flour mixture then 1/2 of the milk mixture. Finish with the last 1/3 of the flour mixture.
- Gently fold in blueberries.
- Divide mixture evenly among prepared baking pans and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 to 35 minutes.
- Cool in baking pans about 20 minutes. Run a knife around edges to ensure cakes are loosened then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
- Store in an airtight container in refrigerator, bring to room temp before serving.
Make Cream Cheese Frosting
- In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter and cream cheese until light and fluffy.
- Add vanilla and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it in 5 minute intervals in freezer mixing between each until it's slightly thicker before frosting cake).
Notes
- Recipe updated June 2023 for improved clarity and measurements.
User Reviews
Overall Rating
4.9
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