Zesty Lemon Blueberry Cake with Cream Cheese Frosting

If you’re looking for a dessert that’s bright, fresh, and absolutely delicious, this Lemon Blueberry Cake is the perfect choice.

Bursting with juicy blueberries and zesty lemon flavor, this cake is both light and moist, making it an ideal treat for any occasion.

Topped with a smooth and tangy cream cheese frosting, each bite is a delightful balance of sweet and tart.

Whether you’re celebrating a special event or just in the mood for something sweet, this Lemon Blueberry Cake is sure to impress.

Lemon Blueberry Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Cooling Time: 1 hour 30 minutes

Total Time: 2 hours 45 minutes

A refreshing blend of lemon and blueberry in every bite, topped with a creamy frosting! 🍋

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Ingredients

• 3 cups (395g) cake flour, sifted
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 3/4 cups (350g) granulated sugar
• 1 cup (226g) unsalted butter, at room temperature
• 2 Tbsp lemon zest (from about 3 lemons)
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup (235ml) whole milk, at room temperature
• 1/3 cup (80g) sour cream, at room temperature
• 3 1/2 Tbsp fresh lemon juice
• 2 1/2 cups (385g) fresh blueberries, rinsed, dried, and at room temperature
• 8 oz. cream cheese, at room temperature
• 1/2 cup unsalted butter, at room temperature
• 1 tsp vanilla extract
• 4 cups (480g) powdered sugar

Instructions

1. Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans and line the bottom of each with parchment paper. Grease the parchment and lightly flour the pans, shaking out any excess.
• In a medium mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside 1 tablespoon of this flour mixture and toss it with the blueberries in a separate small bowl. This helps prevent the blueberries from sinking to the bottom during baking.
• In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on high speed until the mixture is very pale and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
• In a liquid measuring cup, combine the milk, sour cream, and lemon juice. Stir until smooth.
• Add 1/3 of the flour mixture to the butter mixture and mix until just combined. Then add 1/2 of the milk mixture, mixing until just combined. Repeat with another 1/3 of the flour mixture, the remaining milk mixture, and finish with the last 1/3 of the flour mixture. Mix until just combined; do not overmix.
• Gently fold in the coated blueberries by hand, being careful not to crush them.

2. Bake the Cake:

• Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans for about 20 minutes, then run a knife around the edges to loosen. Invert the cakes onto wire racks and remove the parchment paper. Allow the cakes to cool completely before frosting.

3. Make the Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until light and fluffy.
• Add the vanilla extract and gradually add the powdered sugar, mixing on low speed until smooth. Once all the sugar is incorporated, increase the speed and whip until the frosting is light and fluffy.
• If the frosting is too soft to spread, chill it in the refrigerator for a few minutes, checking and stirring every 5 minutes until it reaches the desired consistency.

4. Assemble the Cake:

• Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
• Spread an even layer of frosting over the top, then place the second cake layer on top.
• Use the remaining frosting to frost the top and sides of the cake, creating a smooth or swirled finish as desired.
• Decorate with extra lemon zest or fresh blueberries, if desired.

5. Serve:

• Store the cake in an airtight container in the refrigerator. Before serving, let it come to room temperature for the best flavor and texture.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. Toss them in a little flour to prevent them from sinking.

2. Can I make this cake in advance?
Yes, the cake can be made a day ahead. Store it in the refrigerator and bring it to room temperature before serving.

3. What if I don’t have cake flour?
You can make a cake flour substitute by measuring out 3 cups of all-purpose flour, then removing 6 tablespoons and replacing them with 6 tablespoons of cornstarch. Sift well before using.

4. Can I substitute the cream cheese frosting with another type of frosting?
Absolutely! While cream cheese frosting complements the tangy lemon flavor perfectly, you can substitute it with a buttercream frosting or a simple lemon glaze if you prefer a different texture or taste.

5. How do I store the leftover cake?
Store the leftover Lemon Blueberry Cake in an airtight container in the refrigerator for up to 5 days. Before serving, bring the cake to room temperature to enjoy the best flavor and texture.