Description
Lemon Blueberry Cake is soft, moist, and bursting with fresh lemon flavor and juicy blueberries. Perfect for Easter desserts Recipes, this cake can be made as a sheet cake or layered for special occasions.
Ingredients
3 cups cake flour (360 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (180 ml), room temperature
1/3 cup fresh lemon juice (80 ml)
1 cup unsalted butter (226 g), softened
1 3/4 cups granulated sugar (350 g)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups fresh blueberries
2 teaspoons flour to coat blueberries
Frosting for 9×13 cake:
1/2 cup unsalted butter (112 g)
8 oz cream cheese (226 g)
1 teaspoon lemon juice
3–4 cups powdered sugar (330–440 g)
1 tablespoon whipping cream if needed
Frosting for layer cake:
3/4 cup unsalted butter (168 g)
12 oz cream cheese (340 g)
1 1/2 teaspoons lemon juice
4 1/2–5 1/2 cups powdered sugar (495–605 g)
1–2 tablespoons whipping cream if needed
Instructions
1. Bring butter, eggs, and buttermilk to room temperature.
2. Heat oven to 350°F (180°C) and prepare a 9×13 pan or three 8-inch round pans.
3. Mix flour, baking powder, baking soda, and salt together.
4. Combine buttermilk with lemon juice and set aside.
5. Beat butter, sugar, and lemon zest until light and fluffy.
6. Add vanilla, then mix in eggs one at a time.
7. Add dry ingredients and buttermilk mixture in alternating portions, mixing lightly.
8. Coat blueberries with flour and gently fold into batter.
9. Pour batter into pans and bake 30–35 minutes for a sheet cake or 25–30 minutes for round pans.
10. Cool completely before frosting.
11. Beat butter until smooth, mix in cream cheese, add lemon juice, then slowly incorporate powdered sugar.
12. Adjust frosting consistency with whipping cream if needed.
13. Frost cooled cake or assemble and frost layers.
Notes
If cake flour is unavailable, use all-purpose flour mixed with cornstarch.
Whole milk can replace buttermilk, though texture changes slightly.
Expect to use about three lemons for zest and juice.
Fresh blueberries work best. Frozen berries may bleed and extend baking time.
Use full-fat brick cream cheese for proper frosting consistency.
Chill cake layers before frosting for cleaner stacking.
Unfrosted layers can be stored at room temperature for 1 day or frozen up to 2 months.
For cupcakes, fill liners two-thirds full and bake 16–20 minutes at 350°F.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Easter Desserts Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 534
- Sugar: 50 g
- Sodium: 198 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg