Lemon Blueberry Cake
Indulge in the vibrant flavors of our Lemon Blueberry Cake, a delightful dessert that beautifully marries the tartness of fresh lemons with the sweetness of juicy blueberries. This moist cake, topped with a creamy lemon-infused frosting, offers a stunning presentation for any occasion, from celebratory gatherings to cozy afternoon teas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup lemon juice
- 1 cup unsalted butter
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups blueberries
- 1/2 cup unsalted butter
- 8 oz brick-style cream cheese
- 1 teaspoon lemon juice
- 3 – 4 cups powdered sugar
- 3/4 cup unsalted butter
- 12 ounces brick-style cream cheese
- 1 1/2 teaspoons lemon juice
- 4 1/2 – 5 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (180°C) and prepare your cake pan by greasing and flouring it.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk and lemon juice; set aside.
- In a large bowl, cream together butter, sugar, and lemon zest until fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients followed by the buttermilk mixture until just combined.
- Gently fold in floured blueberries.
- Pour batter into prepared pan(s) and bake for about 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 374
- Sugar: 36g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 83mg
Find it online: https://emmadishes.com/lemon-blueberry-cake/