This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of l
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Lemon Blueberry Cake

This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of lemon. 
Course Dessert
Cuisine American
Keyword Blueberry Recipes, Summer Desserts
Prep Time 35 minutes
Cook Time 25 minutes
Cooling 1 hour
Total Time 1 hour
Servings 18 slices
Author Fiona Dowling

Ingredients

Lemon Blueberry Cake

  • 2 1/4 cups cake flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter**
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 2 teaspoos vanilla extract
  • 3 large eggs
  • 1/4 cup lemon juice , freshly squeezed
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries , fresh or frozen
  • 2 teaspoons cake flour

Cream Cheese Frosting

  • 1/2 cup unsalted butter , softened
  • 8 oz brick-style cream cheese
  • 1 teaspoon lemon juice
  • 3 - 3.5 cups powdered sugar
  • 1 tablespoon cream , as needed

Instructions

  • Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.
  • In a medium bowl sift together the flour, baking powder and salt.
  • In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).
  • Add in the vanilla extract and beat in the eggs 1 at a time. 
  • In a liquid measuring cup whisk together the lemon juice and buttermilk.
  • With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture followed by about 1/3 of the milk mixture. 
  • Continue the process of alternating between the flour & milk until just combined, turning off the mixer and scraping down the sides of the bowl as necessary. 
  • Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula.
  • Pour the batter into the prepared pan. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. 

Cream Cheese Frosting

  • Beat the butter until soft, then mix in the cream cheese.
  • Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
  • Beat in 1 tablespoon of whipping cream, and then mix in the rest of the powdered sugar as necessary, going little by little and adding more cream if needed. 
  • Frost the cooled cake, and optionally decorate with blueberries and lemon slices. 

Notes

*If you don't have cake flour, measure out 2 1/4 cups all-purpose flour. Remove 1/3 cup and replace it with 1/3 cup cornstarch. Sift together 4 times.
**Use unsalted butter, softened to room temperature.