Lemon Blueberry Cake
User Reviews
0.0
0 reviews
Unrated
Lemon Blueberry Cake
Report
Fresh citrus and juicy berries come together in this easy Lemon Blueberry Cake recipe. Made from scratch, it's topped with a sweet lemon cream cheese frosting!
Share:
Ingredients
FOR THE CAKE:
- 4 large eggs
- ¾ cup whole milk
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon zested and juiced
- 3 cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups fresh blueberries
FOR THE FROSTING:
- ½ cup unsalted butter softened
- 1 package cream cheese, softened 8 ounce
- 5 cups powdered sugar
- 2 Tablespoons heavy whipping cream
- 1 lemon juiced and zested
Instructions
FOR THE CAKE:
- Whisk together the eggs and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla, lemon zest, and lemon juice for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg mixture until fully blended.
- Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in blueberries.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
FOR THE FROSTING:
- Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar, heavy cream, and lemon juice and zest. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake.
- Garnish with extra slices of lemons and fresh blueberries, if desired.
Notes
- Fresh blueberries work best in this cake. You CAN use frozen berries if needed, but be warned that they might tint it purple! To minimize this, toss the frozen berries with a little flour before adding them to the cake batter. The berries will likely seep their color into the cake, but it will still taste good.
- Storage Tips. This is best stored in a cake saver (I use this one amazon), in the refrigerator. It's best eaten within 3 days.
- You can also freeze today's recipe by slicing large pieces and placing them on plastic wrap. Wrap them up and slide into a ziploc freezer bag or other airtight freezer safe container. When ready to enjoy, thaw in refrigerator overnight.
- Lemon Curd. Use my favorite lemon curd recipe and add a layer of curd between the cakes (with or without the frosting). It will really UP the lemon flavor!
- Whole Milk- swap the whole milk for my homemade buttermilk substitute. Pairs nicely with the citrus!
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
80g
(27%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Cholesterol
90mg
(30%)
Sodium
169mg
(7%)
Fiber
1g
(4%)
Sugar
58g
(116%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 169mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
