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Lemon Blueberry Cake

Irresistibly Moist Lemon Blueberry Cake with Creamy Frosting

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A delightful Lemon Blueberry Cake bursting with flavor, topped with creamy frosting, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter room temperature
  • 2 cups Granulated Sugar can be substituted with sugar alternative
  • 4 Eggs room temperature
  • 1 cup Sour Cream can substitute with Greek yogurt
  • 1/2 cup Vegetable Oil can substitute with melted coconut oil or butter
  • 2 cups Cake Flour all-purpose flour may be used
  • 1 tbsp Baking Powder ensure it's fresh
  • 1/2 tsp Salt enhances flavor
  • 1 cup Buttermilk can mix milk with vinegar or lemon juice as an alternative
  • 1/4 cup Fresh Lemon Juice for maximum flavor, opt for fresh
  • 1 tbsp Lemon Zest (1 Lemon) fresh zest is preferable
  • 2 cups Fresh Blueberries avoid frozen blueberries
For the Lemon Cream Cheese Frosting
  • 1 cup Unsalted Butter room temperature
  • 8 oz Cream Cheese room temperature
  • 4 cups Powdered Sugar adjust for sweetness preference
  • 1/4 tsp Salt balances sweetness
  • 1/4 cup Lemon Juice fresh juice for best results
  • 1 tbsp Lemon Zest fresh for best results
  • 1 cup Lemon Slices & Blueberries optional garnishes

Equipment

  • Stand mixer
  • 7-inch round cake pans
  • Mixing bowls
  • whisk
  • Spatula
  • Parchment Paper
  • Wire Rack

Method
 

Cake Preparation
  1. Preheat the oven to 335°F (170°C).
  2. Grease three 7-inch round cake pans and line the bottoms with parchment paper.
  3. Cream the unsalted butter and granulated sugar on medium speed until light and fluffy.
  4. Gradually add eggs, sour cream, and vegetable oil until just combined.
  5. In a separate bowl, whisk together cake flour, baking powder, and salt.
  6. Mix buttermilk, fresh lemon juice, and lemon zest in another bowl.
  7. Gradually add the dry mixture to the wet mixture, alternating with the liquid ingredients until just combined.
  8. Fold in the fresh blueberries gently.
  9. Pour batter into prepared cake pans and bake for 35-40 minutes.
  10. Cool the cakes in the pans for 15 minutes before transferring to a wire rack.
Frosting and Assembly
  1. Beat unsalted butter and cream cheese until smooth and creamy.
  2. Gradually add powdered sugar and mix thoroughly before adding salt, lemon juice, and zest.
  3. Spread frosting evenly between cake layers, apply a crumb coat and chill for 30 minutes.
  4. Frost the entire cake and decorate as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results. Fresh blueberries are recommended for flavor and texture.

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