Lemon Blueberry Cake with Cream Cheese (Printable Version)
Moist cake bursting with fresh blueberries and zesty lemon, layered with rich cream cheese frosting. Ideal for spring and summer gatherings.
# Ingredient List:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 tablespoon lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup buttermilk, room temperature
12 - 2 teaspoons pure vanilla extract
13 - 1 1/2 cups fresh blueberries
14 - 1 tablespoon all-purpose flour for tossing berries
→ For the Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 3 cups powdered sugar, sifted
18 - 2 teaspoons lemon zest
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon pure vanilla extract
21 - Pinch of salt
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition.
04 - Mix in lemon zest, lemon juice, and vanilla extract into the creamed mixture.
05 - Add dry ingredients to wet mixture in three parts, alternating with buttermilk. Begin and end with flour mixture. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
07 - Divide batter evenly between prepared pans and smooth the tops.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes.
09 - Turn cakes out onto a wire rack and allow to cool completely.
10 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar gradually, then mix in lemon zest, lemon juice, vanilla, and salt. Beat until fluffy.
11 - Spread a layer of frosting between the cooled cake layers, then frost the top and sides. Decorate with fresh blueberries and additional lemon zest if desired.
# Tips from hearthlykitchen:
01 -
- The combination of tangy lemon and sweet blueberries creates this perfect balance that makes people close their eyes and sigh with the first bite.
- The cream cheese frosting has this cloud-like texture that somehow makes even the worst days better, trust me on this one.
02 -
- Always coat your blueberries in flour before adding them to the batter or theyll sink straight to the bottom, a mistake I made that resulted in blueberry pudding rather than cake.
- The cake layers must be completely cool before frosting or youll end up with a melted, sliding mess, as my daughter learned when trying to hurry the process for her friends birthday.
03 -
- Line the bottom of your cake pans with parchment circles cut slightly smaller than the pan itself to prevent the dreaded stuck cake syndrome without creating ridges along the sides.
- For the smoothest frosting application, freeze the cake layers for 15 minutes before assembling, which firms them up just enough to prevent crumbs from mixing into your pristine frosting.