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Lemon Blueberry Layer Cake with Cream Cheese Frosting Recipe

★★★★★

4.7 from 127 reviews
  • Author: Lila
  • Total Time: 50 minutes
  • Yield: 12-16 servings 1x

Description

This Lemon Blueberry Cake is a moist and fluffy cake bursting with fresh blueberry flavor and vibrant lemon zest. Perfectly complemented by a smooth, tangy cream cheese frosting, this dessert combines light citrus notes with sweet berries in every bite. Ideal for celebrations or a delightful afternoon treat, its tender crumb and luscious frosting make it a standout favorite.

Ingredients

Scale

Cake

  • 3 cups cake flour (360 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk (180 ml), room temperature
  • 1/3 cup lemon juice (80 ml), freshly squeezed
  • 1 cup unsalted butter (226 grams), softened to room temperature
  • 1 3/4 cups granulated sugar (350 grams)
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 cups blueberries, fresh recommended
  • 2 teaspoons cake flour (or all-purpose flour, for tossing blueberries)

Cream Cheese Frosting

  • 3/4 cup unsalted butter (168 grams), softened
  • 12 ounces brick-style cream cheese (340 grams), full fat
  • 1 1/2 teaspoons lemon juice, freshly squeezed
  • 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
  • 1–2 tablespoons whipping cream, as needed

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. If making a layer cake, line the bottom of the cake pans with parchment paper rounds and grease and flour the sides.
  2. Mix Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk thoroughly and set aside.
  3. Combine Buttermilk and Lemon Juice: Whisk the buttermilk and freshly squeezed lemon juice together with a fork; set this mixture aside.
  4. Beat Butter, Sugar, and Lemon Zest: In a large bowl, beat softened butter, granulated sugar, and lemon zest until fluffy and light, about 2-3 minutes.
  5. Add Vanilla and Eggs: Beat in vanilla extract. Then add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl after each egg to ensure full incorporation.
  6. Alternate Adding Dry and Wet Ingredients: On low speed, add about one-third of the flour mixture to butter mixture, then half of the buttermilk-lemon juice mixture. Scrape the bowl. Repeat with another third of flour and the remaining wet mixture. Finally, add the last third of flour. Mix just until combined; avoid overmixing for a tender cake.
  7. Fold in Blueberries: Toss blueberries with 2 teaspoons flour to prevent sinking. Gently fold them into the batter using a spatula or rubber spoon, ensuring even distribution without breaking the berries.
  8. Bake the Cake: Pour batter into prepared pan(s) and bake for 30-35 minutes for a 9×13 pan or 25-30 minutes for layer cakes. Cake is done when the top is set, a toothpick inserted comes out clean, and the cake feels firm yet slightly springy when pressed gently.
  9. Cool the Cake: Allow cakes to cool in the pans completely. For layer cakes, handle pans carefully; do not invert while hot to avoid breaking.
  10. Prepare Cream Cheese Frosting: Beat softened butter until soft, then mix in cream cheese until smooth.
  11. Add Lemon Juice and Powdered Sugar: Blend in lemon juice, then gradually add 3 cups powdered sugar on low speed, increasing to medium as it incorporates.
  12. Adjust Frosting Consistency: Add remaining powdered sugar ½ cup at a time until desired sweetness and thickness are achieved. If frosting is too thick, mix in 1 tablespoon whipping cream for optimal spreadability.
  13. Assemble and Decorate for 9×13 Cake: Frost the cooled cake evenly. Optionally decorate with fresh blueberries and lemon slices for a beautiful finish.
  14. Assemble and Decorate for Layer Cake: Ensure layers are fully cooled and slightly firm (chill and wrap for best results). Level domed tops with a serrated knife if needed. Place first cake layer on serving plate, spread about ¾ cup frosting on top, then add the second layer and repeat frosting. Add the third layer, then apply a thin crumb coat layer of frosting around the sides. Chill for 20-30 minutes until set, then frost sides and top with decorative swirls. Garnish with blueberries if desired.
  15. Slicing and Serving: Use a thin, sharp knife to slice the cake neatly. Serve and enjoy this bright, flavorful lemon blueberry cake!

Notes

  • Allow all ingredients, especially eggs, butter, and buttermilk, to come to room temperature before starting for best texture.
  • Tossing blueberries with flour prevents them from sinking to the bottom of the cake during baking.
  • If using frozen blueberries, do not thaw them; fold in while still frozen to reduce color bleeding in the batter.
  • Adjust powdered sugar in the frosting to taste based on your preferred sweetness level.
  • Chilling the layers before frosting a layer cake helps create a neater, cleaner finish and easier decorating.
  • Store leftover cake covered in the refrigerator; bring to room temperature before serving for best flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon blueberry cake, lemon cake, blueberry cake, cream cheese frosting, lemon dessert, berry cake, moist cake

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Find it online: https://plumandpan.com/lemon-blueberry-layer-cake-with-cream-cheese-frosting-recipe/