Lemon Blueberry Cake
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.
- 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
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)*
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
Find it online: https://yumandrun.com/lemon-blueberry-cake/