Description
Lemon and blueberry are two of my favorite flavors, especially when it comes to cake. There’s something about the bright tang of lemon combined with the sweet burst of blueberries that always tastes like sunshine on a plate.
Ingredients
For the Cake
3 cups cake flour (360 grams)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk (180 ml), room temperature
â…“ cup lemon juice (80 ml), freshly squeezed
1 cup unsalted butter (226 grams), room temperature
1¾ cups granulated sugar (350 grams)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups fresh blueberries
2 teaspoons cake flour (for tossing berries)
For the Cream Cheese Frosting (9×13 Cake)
½ cup unsalted butter (112 grams), softened
8 oz cream cheese (226 grams), softened
1 teaspoon lemon juice
3–4 cups powdered sugar (330–440 grams), sifted
1 tablespoon whipping cream, as needed
For the Cream Cheese Frosting (Layer Cake)
¾ cup unsalted butter (168 grams), softened
12 oz cream cheese (340 grams), softened
1½ teaspoons lemon juice
4½–5½ cups powdered sugar (495–605 grams), sifted
1–2 tablespoons whipping cream, as needed
Instructions
Step 1: Prepare the Pans and Oven
Preheat the oven to 350°F (180°C). Grease and flour your cake pans thoroughly. Line with parchment if making a layer cake for easier release.
Step 2: Combine the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.
Step 3: Mix the Wet Ingredients
In a small bowl, mix the buttermilk and lemon juice with a fork. Set aside to allow it to sit while you cream the butter.
Step 4: Cream Butter and Sugar
In a large bowl, beat the butter, sugar, and lemon zest together until pale and fluffy—about 2–3 minutes.
Add the vanilla and the eggs, one at a time, beating well and scraping the bowl between each addition.
Step 5: Combine Wet and Dry
With the mixer on low, add ⅓ of the flour mixture to the butter mixture. Then mix in ½ of the lemon-buttermilk mixture. Repeat, alternating until both are used up and just combined.
Be careful not to overmix. You want everything just incorporated.
Step 6: Add the Blueberries
Toss the blueberries with 2 teaspoons of flour to prevent sinking. Gently fold them into the batter using a spatula.
Step 7: Bake the Cake
Pour the batter into the prepared pan(s) and smooth the tops. Bake 30–35 minutes for a sheet cake, or 25–30 minutes for layers.
Check with a toothpick—if it comes out clean, it’s ready. The top should be lightly golden and springy to the touch.
Let the cake cool fully in the pan for the sheet version. For layers, let them cool in the pans before carefully removing them to a rack.
Step 1: Beat Butter and Cream Cheese
In a large bowl, beat the butter until soft and creamy. Add the cream cheese and beat until smooth.
Step 2: Add Lemon Juice and Powdered Sugar
Mix in the lemon juice, then add powdered sugar a bit at a time. Beat until fluffy, adjusting the thickness with whipping cream as needed.
Use less sugar for a tangier frosting, or more for a sweeter and firmer texture.
For a 9×13 cake:
Spread the frosting evenly over the cooled cake. Decorate with fresh blueberries, lemon slices, or zest.
For a layer cake:
Once the layers are fully cooled (or chilled), level the tops if needed. Add frosting between layers, then apply a thin crumb coat around the outside.
Chill for 20–30 minutes, then finish frosting the top and sides with swirls or smooth edges. Garnish with fresh blueberries and a bit of zest.
Use a thin, sharp knife for clean slices.
