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Lemon Blueberry Cake

Lemon Blueberry Cake
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Indulge in the delightful blend of zesty lemon and sweet blueberries with this moist Lemon Blueberry Cake. Perfect for birthdays, family gatherings, or a refreshing afternoon snack, this cake features a tender texture complemented by a rich cream cheese frosting. The bright citrus notes combined with juicy blueberries create an irresistible dessert that’s sure to impress your guests. Easy to make with pantry staples, this cake can be customized for any occasion, making it a versatile addition to your recipe collection.

Ingredients

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  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/3 cup lemon juice
  • 1 cup unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups fresh blueberries
  • 1/2 cup unsalted butter (for frosting)
  • 8 oz brick-style cream cheese
  • 1 teaspoon lemon juice (for frosting)
  • 3 – 4 cups powdered sugar
  • 1 tablespoon whipping cream (as needed)

Instructions

  1. Preheat oven to 350°F (175°C) and grease your cake pan.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  3. Mix buttermilk and lemon juice in another bowl; whisk and set aside.
  4. In a large bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
  5. Gradually mix in the dry ingredients and the buttermilk mixture until just combined.
  6. Fold in floured blueberries gently.
  7. Pour batter into the pan and bake for 30-35 minutes or until a toothpick comes out clean.
  8. Cool in the pan before serving.

Nutrition

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