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Lemon Blueberry Cake

Lemon Blueberry Cake: A Refreshing Summer Delight

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This Lemon Blueberry Cake is a light and fluffy dessert, perfect for summer gatherings, bursting with fresh blueberries and zesty lemon flavors.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 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
  • 3 large Eggs Room temperature
  • 1 cup Sour Cream Can be substituted with yogurt
  • 1/3 cup Vegetable Oil
  • 2 cups Cake Flour Do not substitute with all-purpose flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Buttermilk Can substitute with milk and vinegar
  • 1/3 cup Lemon Juice Fresh-squeezed recommended
  • 1 tablespoon Lemon Zest
  • 2 cups Fresh Blueberries Do not use frozen
For the Lemon Cream Cheese Frosting
  • 1/2 cup Unsalted Butter Room temperature
  • 8 ounces Cream Cheese Full-fat recommended
  • 4 cups Powdered Sugar
  • 1/4 teaspoon Salt
  • 2 tablespoons Lemon Juice/Zest Enhances lemon flavor

Equipment

  • Stand mixer
  • Mixing bowls
  • Spatula
  • measuring cups
  • 7-inch cake pans
  • Wire Rack

Method
 

Step‑by‑Step Instructions for Lemon Blueberry Cake
  1. Preheat your oven to 335°F (170°C) and prepare three 7-inch cake pans with cooking spray and parchment paper.
  2. In a stand mixer, combine the unsalted butter and granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes.
  3. Add the eggs, sour cream, and vegetable oil to the butter-sugar mixture. Blend on low speed until just combined.
  4. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  5. Mix the buttermilk, lemon juice, and lemon zest in a measuring cup. Gradually incorporate the flour mixture into the wet ingredients in three batches.
  6. Gently fold in the fresh blueberries using a spatula without overmixing.
  7. Pour the batter into prepared cake pans and bake for 35 to 40 minutes.
  8. Allow the cakes to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
  9. In a mixing bowl, beat unsalted butter and cream cheese until smooth. Gradually add powdered sugar, then mix in salt and remaining lemon juice and zest.
  10. Layer the cake with the frosting on each layer, chill for 30 minutes before adding a final layer of frosting and decorations.
  11. Slice and serve the Lemon Blueberry Cake, best enjoyed chilled or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use only fresh ingredients for the best flavor and ensure all refrigerated items are at room temperature before starting. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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