Lemon Blueberry Cake

A piece of Lemon Blueberry Cake laying on a plate. The cake is yellow with large, purple blueberries throughout.

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4.75 from 4 votes

Made with only-the-best, real, and fresh ingredients this Lemon Blueberry Cake is definitely one for the books.

Prep Time25

Cook Time28

Total Time53

Course: Dessert

Cuisine: American

Keyword: Lemon Blueberry Cake

Servings:

Calories: 575kcal

Author: Kelly Anthony

Ingredients

For the Cake:

2 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 ⅛ teaspoons fine sea salt
1 ¼ cups unsalted butter, room temperature
1 ½ cups granulated sugar
3 large eggs, room temperature
1 ¼ cups buttermilk, room temperature
Zest of 2 lemons
¼ cup fresh-squeezed lemon juice, room temperature
1 tablespoon pure vanilla extract
2 cups fresh blueberries, rinsed and dried (plus extra for decorating, if desired)

For the Icing:

1 cup unsalted butter, room temperature
1 (8-ounce) block cream cheese, room temperature
5 ½ cups powdered sugar
2 tablespoons fresh-squeezed lemon juice
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt

Instructions

To Make the Cake:

Preheat the oven to 350°F and have ready 2 greased 9" baking pans, lined with parchment paper on the bottom.
Sift the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
In a large measuring pitcher, combine the buttermilk, lemon zest, lemon juice, and vanilla extract. Set aside.
With the mixer on low, add a third of the dry ingredients to the sugar-egg mixture, followed by half of the buttermilk mixture. Add another third of the dry ingredients, followed by the remaining half of the buttermilk mixture.
Add the remaining dry ingredients, along with the blueberries to the bowl. Fold the berries and the dry mix into the batter using a silicone spatula, scraping the sides and the bottom of the bowl as you fold.
Divide the batter amongst the prepared pans and smooth over the top. Bake for 30-35 minutes. Set the cake aside to cool completely on a wire rack before icing.

To Make the Icing:

For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the butter and cream cheese to the bowl and mix on medium-high speed for 2-4 minutes, until very smooth.
Add the powdered sugar, lemon juice, vanilla, and salt and mix on low. Once the sugar is mostly incorporated, you can begin mixing on medium-high. Mix for 2 minutes more, until light and fluffy.
Level out any uneven cake layers using a long, serrated knife. Place one of the cake layers on a cake stand or serving dish and top with a large dollop of frosting. Spread the frosting to the edges and repeat with the second layer. Use the remaining frosting to frost the top and sides of the cake. Decorate the top with blueberries and lemon wheels, if desired.

Notes

HOW TO KNOW WHEN THE CAKE IS DONE:

The cake is ready when the center of it springs back ever so slightly after a gentle poke or a toothpick inserted in the center comes out with only a few crumbs clinging to it.

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