Lemon Blueberry Cake

This homemade Lemon Blueberry Cake is absolutely delicious – boasting the perfect blend of ripe blueberries, tart citrusy lemon and simply sweet lemon cream cheese frosting.

Course Dessert

Cuisine Cake

Keyword Lemon Blueberry Cake, lemon blueberry dessert

Prep Time 30

Cook Time 20

Total Time 50

Servings 12

Baking Temp 350°F

Calories 570kcal

Equipment

3 8-inch round cake pans
Parchment paper
Electric mixer with mixing bowl

Ingredients

Lemon Blueberry Cake

1 cup unsalted butter, softened
1¼ cups granulated sugar
½ cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
3 cups plus 1 tablespoon all-purpose flour, divided
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
2 tablespoons lemon juice
1 ½ cup fresh blueberries

Lemon Cream Cheese Frosting:

½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon extract
2 cups powdered sugar
8 ounce cream cheese, softened and cut into cubes
1-2 teaspoons milk

Instructions

Preheat oven to 350°F. Spray three 8-inch round cake pans with nonstick cooking spray. Line bottom of each pan with parchment. Then spray again with nonstick spray. Set aside.
Beat butter in a large bowl on high speed with electric mixer until creamy, about 1 minute. Add sugars and beat on medium-high speed until light and fluffy, about 2 minutes longer. Add eggs and vanilla. Beat on medium speed, just until mixed, scraping down sides and bottom of bowl as needed.
Add 3 cups of the flour, baking powder, and salt, beating on low speed just until mixed. Add buttermilk, lemon zest, and lemon juice. Beat just until blended.
Toss blueberries with remaining 1 tablespoon flour. Add to cake batter and stir gently to mix. Divide batter evenly among prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on wire racks.
Toss blueberries with remaining 1 tablespoon flour. Add to cake batter and stir gently to mix. Divide batter evenly among prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on wire racks.
To assemble cake, place one layer of cake upside-down on cake platter. Spread with about 1/3 cup frosting. Repeat with remaining cake layers. Frost top and sides of cake with remaining frosting. Top with fresh blueberries if desired. Refrigerate 30 minutes to 1 hour before slicing and serving.

Notes

EatWheat.org provides nutrition information for recipes as a courtesy and is an estimate only. This information comes from online calculators and should be considered an estimate, not a guarantee. Varying factors like brand types, natural variations in produce, and ingredient preparation can change the nutritional information in any recipe. For absolute accuracy, calculate your own nutritional information.

Nutrition