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Lemon Blueberry Cake: A Perfect Blend of Zesty and Sweet

Lemon Blueberry Cake
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This Lemon Blueberry Cake is a delightful treat that combines the bright, zesty flavor of lemon with the sweet burst of juicy blueberries. The cake itself is moist and tender, while the cream cheese frosting adds a creamy, tangy finish with a hint of lemon. Perfect for any occasion, this cake is sure to impress your family and friends. Follow the tips below for the best results, and enjoy a slice of this delicious dessert!

Ingredients

Scale

Lemon Blueberry Cake:

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

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

For the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan.
  2. In a medium bowl, sift together the cake flour, baking powder, and salt.
  3. In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy (about 2-3 minutes).
  4. Add the vanilla extract and beat in the eggs one at a time.
  5. In a liquid measuring cup, whisk together the lemon juice and buttermilk.
  6. With the mixer on low speed, alternate adding the flour mixture and buttermilk mixture to the butter mixture, beginning and ending with the flour. Mix until just combined.
  7. Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter using a spatula.
  8. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool completely in the pan before frosting.

For the Cream Cheese Frosting:

  1. In a large bowl, beat the softened butter until creamy.
  2. Add the cream cheese and beat until smooth.
  3. Mix in the lemon juice and 3 cups of powdered sugar, starting on low speed and increasing to medium as the sugar incorporates.
  4. Add 1 tablespoon of cream and mix. Gradually add more powdered sugar or cream as needed to reach your desired consistency.

Assembly:

  1. Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
  2. Optionally, decorate with additional blueberries and lemon slices.
  3. Slice and serve!

Notes

  1. Use Fresh Ingredients: Freshly squeezed lemon juice and zest provide the best flavor. If using frozen blueberries, do not thaw them before adding to the batter.
  2. Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined.
  3. Flour the Blueberries: Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.
  4. Cool Completely: Ensure the cake is completely cooled before frosting to avoid melting the cream cheese frosting.
  5. Customize Frosting: Adjust the amount of powdered sugar and cream to achieve your desired frosting consistency.

Nutrition

Find it online: http://recipes.swedishinarabic.net/lemon-blueberry-cake-a-perfect-blend-of-zesty-and-sweet/