Indulge in the Perfect Balance of Tart and Sweet

The vibrant tang of fresh lemons meets the juicy sweetness of blueberries in this Lemon Blueberry Cake. A timeless dessert that blends zesty citrus and delicate fruit into layers of tender, fluffy cake. This recipe harks back to classic Southern baking traditions, where citrus and berries create a refreshing contrast. Whether served at breakfast or brunch, this cake proves simple ingredients and techniques can yield extraordinary results. With precise instructions and clear steps, even beginner bakers will feel confident recreating this treat at home.

Why You’ll Love This Recipe

• Uses only common pantry staples and easily substituted ingredients
• Balances brightness from lemon with the natural sweetness of fresh blueberries
• Adapts easily to single-layer or layered presentation options
• Features a fail-safe frosting method that avoids curdling

Ingredients

Cake Batter

• 3 cups cake flour (360g)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup buttermilk (180ml), room temperature
• 1/3 cup lemon juice (80ml), freshly squeezed
• 1 cup unsalted butter (227g), softened
• 1 3/4 cups granulated sugar (350g)
• 2 tbsp lemon zest
• 2 tsp vanilla extract
• 4 large eggs, room temperature
• 2 cups blueberries
• 2 tsp cake flour (to coat berries)

Cream Cheese Frosting

• For single-layer cake: 1/2 cup butter (113g), 8oz cream cheese (227g), 1 tsp lemon juice, 3-4 cups powdered sugar
• For layer cake: 3/4 cup butter (168g), 12oz cream cheese (340g), 1 1/2 tsp lemon juice, 4 1/2-5 1/2 cups powdered sugar

Step-by-Step Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch pan, or line layer cake tins with parchment paper.
2. In a bowl, sift together flour, baking powder, baking soda, and salt.
3. Combine buttermilk and lemon juice. Let stand 5 minutes.
4. In a separate bowl, beat butter, sugar, and lemon zest until fluffy (2-3 minutes). Add vanilla and eggs one at a time, scraping down bowl after each.
5. Alternately mix 1/3 flour mixture, 1/2 buttermilk mixture, repeat, finishing with remaining flour. Do not overmix.
6. Toss blueberries with 2 tsp flour, then gently fold into batter. Pour into prepared pan(s).
7. Bake 30-35 minutes (9×13) or 25-30 minutes (layers).冷却 in pan. Test with toothpick.
8. For frosting: Beat butter and cream cheese until soft. Add lemon juice then powdered sugar in batches. Add whipping cream if needed.

Tips & Variations

• Substitute blueberries with blackberries or raspberries during season
• Add orange zest for a citrus twist
• Use all-purpose flour if cake flour isn’t available
• Chill layered cake between frostings for cleaner slices

Serving Suggestions

Simple yet elegant for coffee and tea pairings. Frost top layer with lemon glaze for extra brightness. Serve with fresh mint.”A spring brunch staple?

Lemon Blueberry Cake

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A zesty Southern dessert combining fresh blueberries and lemon for a sweet-tart balance. Soft, buttery layers with burst citrus and berry flavors make this versatile cake perfect for brunch or dessert. Adapt easily between single-layer or multi-layer formats with foolproof cream cheese frosting.

• Author: Layan
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 12 servings (single-layer) or 16 servings (layered) 1x
• Category: quick
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

3 cups cake flour (360g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk (180ml), room temperature
1/3 cup lemon juice (80ml), freshly squeezed
1 cup unsalted butter (227g), softened
1 3/4 cups granulated sugar (350g)
2 tbsp lemon zest
2 tsp vanilla extract
4 large eggs, room temperature
2 cups blueberries
2 tsp cake flour (to coat berries)
1/2 cup butter (113g) for single-layer frosting* (8oz cream cheese, 1 tsp lemon juice)
3/4 cup butter (168g) for layered cake frosting* (12oz cream cheese, 1 1/2 tsp lemon juice)
3–4 cups powdered sugar (1680-1960g)*
4 1/2–5 1/2 cups powdered sugar (2520-3080g)*

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Instructions

Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch pan for single-layer or line layer cake tins with parchment paper.
Sift together cake flour, baking powder, baking soda, and salt into a bowl.
Combine buttermilk and lemon juice, let stand 5 minutes.
Beat butter, granulated sugar, and lemon zest until fluffy (2-3 minutes). Add vanilla and eggs one at a time, scraping bowl after each.
Mix 1/3 of the flour mixture, 1/2 of the buttermilk mixture, repeating sequentially. Do not overmix.
Toss blueberries with 2 tsp flour, then gently fold into batter. Pour into prepared pan(s).
Bake 30-35 minutes for single-layer or 25-30 minutes for layers. Cool completely in pan. Test doneness with toothpick.
For frosting: Beat butter and cream cheese until soft. Add lemon juice, then powdered sugar in batches, mixing until smooth. Add whipping cream if needed for desired consistency.

Notes

Substitute blueberries with blackberries or raspberries when in season
Enhance citrus flavor with added orange zest
Adjust powdered sugar quantity for preference
Use parchment paper for easier layer removal

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 35g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg