Lemon Blueberry Cake Cream Cheese (Printable)
Moist layer cake bursting with fresh blueberries and zesty lemon, finished with creamy frosting. Ideal for spring and summer celebrations.
# What You’ll Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 tablespoon lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 cup buttermilk, room temperature
12 - 2 teaspoons pure vanilla extract
13 - 1 1/2 cups fresh blueberries
14 - 1 tablespoon all-purpose flour for tossing blueberries
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 3 cups powdered sugar, sifted
18 - 2 teaspoons lemon zest
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon pure vanilla extract
21 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients to wet mixture in three parts, alternating with buttermilk. Begin and end with flour mixture. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Divide batter evenly between prepared pans and smooth the tops.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar gradually, then mix in lemon zest, lemon juice, vanilla, and salt. Beat until fluffy.
11 - Once cakes are fully cooled, spread frosting between layers, then frost top and sides. Decorate with additional blueberries and lemon zest as desired.
# Expert Advice:
01 -
- The buttermilk creates such a tender crumb that even my father-in-law, who claims to dislike cake, asked for seconds.
- The perfect balance of tart lemon and sweet blueberries means you can serve this at brunch or dinner parties with equal success.
02 -
- Room temperature ingredients arent just baker snobbery, they truly create a more uniform batter that rises better in the oven.
- Dont overmix after adding the flour or youll activate the gluten and end up with a tough, dense cake instead of the cloud-like texture we want.
03 -
- Reserve a few tablespoons of the dry ingredients to toss with the blueberries, which prevents them from bleeding too much color into your batter.
- The cake actually tastes better on day two when the flavors have had time to meld, making it perfect for planning ahead.