5.0 from 180 votes
Lemon Blueberry Cake
Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
30 mins
Servings: 16
Calories: 558 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup oil (canola, vegetable, olive)
- 3 large eggs
- 1 1/3 cups buttermilk
- 2 Tablespoons fresh lemon zest
- 1 Tablespoon Fresh Lemon Juice *
- 2 cups sugar
- 2 cups flour (plus 2 Tablespoons for tossing with blueberries)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups fresh blueberries
Lemon Cream Cheese Frosting:
- 1/2 cup salted butter (softened)
- 8 ounce pkg. cream cheese (softened)
- 5 cups powdered sugar *
- 1/2 teaspoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
Instructions
- Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
- In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- In a small bowl, carefully toss blueberries with 2 Tablespoons of flour to coat them to keep them from sinking to the bottom of the cake. Fold flour coated blueberries into the batter.
- Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.
Cup of Yum
Lemon Cream Cheese Frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.
To assemble cake:
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with fresh blueberries and lemon slices.
Notes
- For my lemon flavor, you may add a touch of lemon extract or lemon emulsion
- Since this lemon blueberry cake is made with cream cheese frosting, it doesn't need to be refrigerated after two hours of being out at room temperature. You can also freeze this cake in an air-tight container.
- For a stiffer frosting, use 5 1/2 to 6 cups of powdered sugar
Nutrition Information
Calories
558kcal
(28%)
Carbohydrates
78g
(26%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.3g
Cholesterol
67mg
(22%)
Sodium
306mg
(13%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
459IU
(9%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 558
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 78g | 26% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 306mg | 13% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.