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Lemon Blueberry Cake Recipe

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4 from 2 reviews

This Lemon Blueberry Cake is a moist, flavorful dessert combining fresh lemon juice, zest, and juicy blueberries in a tender, fluffy cake. Layered with a creamy and tangy cream cheese frosting, this cake is perfect for celebrations or a special treat. The bright citrus notes balance beautifully with the sweetness of the berries and the rich frosting for an irresistible bite.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 3/4 cups + 2 tbsp (374g) all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients & Cake

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 3/4 cups (362g) sugar
  • 1 tsp vanilla extract
  • 6 tbsp (86g) sour cream
  • 4 large eggs
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tbsp fresh lemon zest (about 3 large lemons)
  • 1/4 cup (60ml) buttermilk
  • 1 3/4 cups (about 260g) blueberries

Frosting

  • 16 oz (452g) cream cheese, room temperature
  • 1 cup (224g) unsalted butter, room temperature
  • 11 cups (1265g) powdered sugar
  • 2 tsp vanilla extract

Decorations

  • Lemon slices
  • Blueberries, for decorating

Instructions

  1. Prepare Cake Pans and Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat your oven to 350°F (176°C) to ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this aside as it will be incorporated later.
  3. Cream Butter, Oil, and Sugar: Using a large mixer bowl, beat the butter, vegetable oil, and sugar together on medium speed until the mixture is light and fluffy, about 1 1/2 to 2 minutes. This step is crucial to achieving a tender cake texture.
  4. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until well combined, blending the flavors smoothly into the batter.
  5. Add Eggs: Add the eggs one at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
  6. Incorporate Half Dry Ingredients: Add half of the dry flour mixture to the batter and mix until mostly combined to avoid overmixing.
  7. Mix Lemon Mixture: In a small bowl, combine the lemon juice, lemon zest, and buttermilk. Slowly add this wet mixture to the batter and mix until fully incorporated, lending a fresh citrus flavor.
  8. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until the batter is smooth and well combined, being careful not to overmix.
  9. Add Blueberries: Toss blueberries with 1/2 tablespoon of flour to prevent sinking, then gently fold them into the batter.
  10. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
  11. Cool the Cakes: Remove cakes from the oven and let them cool in the pans for 2-3 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Frosting: In a large bowl, beat together the cream cheese and butter until smooth and creamy.
  13. Add Powdered Sugar and Vanilla: Mix in half of the powdered sugar until combined and smooth. Add vanilla extract and mix thoroughly. Then gradually add the remaining powdered sugar and beat until the frosting is smooth and spreadable. Adjust powdered sugar for desired consistency.
  14. Level Cake Layers: Use a serrated knife to trim the domed tops of each cake layer to create flat surfaces for even stacking.
  15. Assemble Cake: Place the first cake layer on a serving plate or cake board, spread about 1 cup of frosting evenly over the top. Repeat with the second layer and frosting. Top with the third layer and spread frosting over the entire outside of the cake.
  16. Decorate: Using a 9-inch offset spatula, create a lined pattern around the sides by running the spatula around the cake while rotating the cake turntable, starting from the bottom up. Pipe frosting swirls on top and garnish with lemon slices and fresh blueberries as desired.

Notes

  • Do not overmix the batter to avoid a dense cake texture.
  • Tossing blueberries with flour prevents them from sinking to the bottom of the cake.
  • Ensure all ingredients like butter and cream cheese are at room temperature for smoother mixing.
  • Use a serrated knife to level cakes for a professional, even look.
  • The frosting consistency can be adjusted by adding more or less powdered sugar depending on preference.
  • If fresh lemon juice is unavailable, bottled lemon juice can be used but fresh is recommended for best flavor.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lemon-blueberry-cake-recipe/