Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting
User Reviews
4.5
Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting
Description
The cake batter is made by creaming butter with sugar and lemon zest, then adding eggs and vanilla. Dry ingredients including flour, baking powder, baking soda, and salt are mixed separately and folded into the wet ingredients along with buttermilk and lemon juice. Blueberries coated with flour are gently incorporated to keep them suspended in the batter.
Baked at 350°F in round or sheet pans, the cake yields a soft crumb punctuated by juicy blueberries and a fresh lemon aroma. The whipped lemon cream cheese frosting combines cream cheese and butter with powdered sugar, lemon zest, and juice providing a thick, tangy topping that complements the cake's flavor.
This cake can be garnished with fresh lemon slices and blueberries for visual appeal and added freshness. It works well as a celebration or afternoon dessert that balances richness with citrus brightness.
Notes mention zesting lemons before juicing to maximize yield, using frozen blueberries without thawing, and recommend full-fat cream cheese for the frosting to achieve the proper texture. Buttermilk can be replaced with a sour cream and milk mixture if desired.
Ingredients
Cake:
- 1 cup butter softened to room temperature, salted preferred
- 1 ¾ cups granulated sugar
- 1 tablespoon lemon zest fresh
- 4 large egg 200g, out of shell, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk see note
- ½ cup lemon juice from about 3 lemons, fresh
- 2 cups blueberries fresh or frozen, do not thaw if frozen
- 2 tablespoons all-purpose flour
Whipped Lemon Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- ½ cup butter softened to room temperature, salted preferred
- 4 ½ cups powdered sugar
- 1 to 2 to 2 teaspoons lemon zest fresh
- 1 tablespoon lemon juice fresh
Garnish:
- lemon fresh, sliced
- blueberries fresh
Instructions
- Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray. The cake can also be baked in a 9X13-inch pan (metal pan is recommended - if using glass, bake at 325 degrees F). Set aside.
- In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 3-4 minutes.
- Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients until partly combined. Large dry streaks are ok.
- Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
- In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and flour to the batter and fold in by hand with a spatula or wooden spoon until just combined. Don't over mix.
- Spread the batter evenly in the prepared pans and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely. (I don't turn the cake out if baking in a 9X13-inch pan.)
- For the frosting, whip the softened cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes.
- Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until it starts to come together. Increase the speed and mix until light and creamy, 2-3 minutes.
- When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
- This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!
Notes
- Zest lemons before juicing to use zest efficiently; about 4-5 lemons are needed total.
- Frozen blueberries can be used without thawing, though batter may turn slightly blue.
- Use full-fat cream cheese for frosting to avoid runny texture; neufchatel or light cream cheese is not recommended.
- Buttermilk can be substituted by mixing half sour cream and half milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings (9-inch layer cake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 550kcal | 28% |
| Carbohydrates | 81g | 27% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 66mg | 22% |
| Sodium | 364mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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