Lemon Blueberry Cake Cream Cheese (Printable)
Moist lemon cake with fresh blueberries and creamy frosting, ideal for warm weather celebrations.
# What You'll Need:
→ 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 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk, room temperature
12 - 2 cups fresh blueberries
13 - 1 tablespoon flour for tossing blueberries
→ For the Cream Cheese Frosting
14 - 8 ounces cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 cups powdered sugar, sifted
17 - 2 teaspoons vanilla extract
18 - 1 tablespoon fresh lemon juice
19 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, and vanilla, mixing until combined.
05 - On low speed, alternately add flour mixture and buttermilk in 3 additions, beginning and ending with flour. Mix just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
07 - Divide batter evenly between prepared pans. Smooth tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, lemon juice, and salt, and beat until fluffy.
10 - Once cakes are completely cool, spread a layer of frosting on one cake layer, top with the second cake, and frost the top and sides. Decorate with extra blueberries and lemon zest if desired.
# Expert Advice:
01 -
- The buttermilk keeps it incredibly moist for days which is rare for layer cakes
- Fresh blueberries burst in your mouth while the tangy frosting cuts through perfectly
- It looks impressive but the technique is straightforward even for nervous bakers
02 -
- Cold ingredients will curdle your butter mixture so take everything out at least an hour before baking
- Overmixing once flour is added makes tough cake so stop the mixer as soon as combined
- Room temperature cakes are non-negotiable for frosting or layers will slide apart
03 -
- Zest your lemons before juicing them or you will never get the zest off
- Rotate your cake pans halfway through baking for even rising