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Lemon Blueberry Cake

This Lemon Blueberry Cake recipe is moist and fluffy - made with fresh blueberries and a creamy lemon buttercream frosting.
Course Dessert
Cuisine American, Cake, Dessert, Occasion
Keyword Lemon Blueberry Cake
Prep Time 25 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings 12 servings
Calories 763kcal
Author Chrissie (thebusybaker.ca)

Ingredients

For the cake:

  • 1-2 tablespoons each, butter and flour for preparing the cake tins
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 3 eggs at room temperature
  • 1 cup milk at room temperature
  • juice of 1 lemon
  • zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 3 1/4 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups blueberries fresh or frozen

For the frosting:

  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup cream cheese plain, full fat, at room temperature
  • 4 cups powdered sugar sifted to remove lumps
  • a pinch of salt
  • 1 tablespoon heavy cream
  • zest of 1 lemon

For assembly:

  • 3-4 tablespoons blueberry jam

Instructions

For the cake:

  • Grease and flour two 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release. Preheat your oven at 325 degrees Fahrenheit (165 degrees Celsius).
  • In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter during this creaming process, so you should be able to feel the grains of sugar getting smaller and less noticeable.
  • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
  • Mix in the zest of 2 lemons and vanilla extract on low speed.
  • Measure the milk into a liquid measuring cup and add the juice of one lemon to it. Mix and set aside.
  • Measure and sift the flour, baking powder and salt into a separate bowl and combine with a wire whisk.
  • Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients, leaving about 2-3 tablespoons of the flour aside to toss with the berries.
  • Add the blueberries to the remaining flour and toss well. Fold them into the cake mixture gently with a spatula.
  • Pour the batter into the prepared cake pans, dividing the batter evenly between the two pans. Bake at 325 degrees Fahrenheit (165 degrees Celsius) for about 40-45 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
  • Cool the cakes in the pans for about 10-15 minutes and then turn the cakes out of their pans and onto a cooling rack, allowing them to cool completely.
  • Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost.

For the frosting:

  • Beat the butter and cream cheese together on high speed until light and fluffy and smooth.
  • Sift the powdered sugar and slowly add it to the butter and cream cheese one cup at a time, mixing after each addition. Add the salt and mix until incorporated.
  • Add the lemon zest and then the heavy cream slowly, one teaspoon at a time, until incorporated and the mixture reaches spreadable consistency.

Assembling the cake:

  • Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.
  • Spread the blueberry jam on top of the cake in an even layer, leaving a small 1/2-inch border around the edge of the cake.
  • Add a large dollop of frosting on top and spread it out gently to reach the edges of the cake. Place the other cake on top of the frosting, upside down so the flat side faces up. It's a good idea to refrigerate at this point - for about 20-30 minutes. This will help the cakes stay together while you frost the top and sides.
  • Add the remainder of the frosting to the top of this cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake and create a wavy pattern.
  • Decorate with lemon slices and blueberries.
  • Once you've finished frosting your cake, chill it for another 30 minutes to one hour (or even overnight) before serving to set the frosting. After you pull it out of the fridge it will be quite hard, so it's a good idea to let it sit at room temperature again for about 15 minutes before slicing and serving.

Video

Notes

How to store lemon blueberry cake

Store the cake in the fridge for 3-5 days or until ready to serve (let sit out at room temperature for 15 minutes before slicing to let the frosting relax).

How to freeze lemon blueberry cake

You can freeze this cake frosted or unfrosted for up to 3 months, wrapped well in plastic wrap and in an airtight container or freezer bag to protect it from freezer burn. Thaw in the fridge overnight and allow to sit at room temp for 15-20 minutes before serving.

Nutrition

Serving: 1serving | Calories: 763kcal | Carbohydrates: 105g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 262mg | Potassium: 231mg | Fiber: 2g | Sugar: 76g | Vitamin A: 1235IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg