Servings
Font
Back
5.0 from 3 votes

Lemon Blueberry Cake with Cream Cheese Frosting

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
35 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 18 slices
Course: Dessert
Cuisine: American

Ingredients

Lemon Blueberry Cake:
  • 2¼ cups + 2 tsp cake flour, divided
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened to room temperature
  • 1½ cups white sugar
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature
  • ¼ cup buttermilk
  • ¼ cup fresh lemon juice
  • 1½ cups blueberries
Cream Cheese Frosting:
  • ½ cup unsalted butter, softened to room temperature
  • 8 oz cream cheese, softened to room temperature
  • 1 tsp lemon juice
  • 3-3½ cups powdered sugar
  • 1-2 tbsp heavy cream, as needed

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Grease and flour a 9 x 13 baking dish. 
  2. Make the cake by combining the 2 1/4 cup of cake flour, baking powder and salt together in a bowl. 
  3. In a separate large bowl, use a hand mixer to beat together the softened butter, sugar and lemon zest until creamy and fluffy, about 2-3 minutes.
  4. Add the vanilla extract and beat in the eggs 1 at a time. 
  5. Combine the buttermilk and lemon juice in a glass measuring cup; mix well. 
  6. With the mixer on low speed, beat 1/3 flour mixture into the butter mixture followed by 1/3 of the buttermilk mixture. Continue process of alternating between the flour mixture and the buttermilk mixture until just combined. Scrape the bowl and finish mixing with a rubber spatula. 
  7. Toss the remaining 2 teaspoons of flour with the blueberries then gently fold them into the batter.
  8. Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a wooden tester inserted in the center comes out clean.
  9. Remove from the oven and allow to cool completely on a wire rack. 
  10. Make the frosting by beating the butter until creamy and smooth.
  11. Add the cream cheese and beat until creamy.
  12. Add the lemon juice and 3 cups of powdered sugar. Beat in 1 tablespoon of heavy cream and then mix in the remaining powdered sugar if needed, gently beat, adding more cream if necessary, until it's creamy and smooth. 
  13. Frost the completely cooled cake then slice. Serve with blueberries & lemon slices on top, if desired. Enjoy.