Lemon Blueberry Cake Recipe
A blend of buttermilk, oil, and sour cream keep this lemon blueberry cake super moist, and the cream cheese frosting adds an extra layer of lemon flavor. Perfect for spring and summer gatherings!
Ingredients
Lemon Blueberry Cake
- 2 cups fresh blueberries (300 grams) plus 1 tablespoon flour (8 grams)
- 3 cups all-purpose flour spooned & leveled (375 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk at room temperature (180 ml)
- ¼ cup canola or vegetable oil (60 ml)
- ¼ cup sour cream or plain Greek yogurt (60 grams)
- ¼ cup fresh lemon juice (60 ml)
- 1 teaspoon pure vanilla extract
- ¾ cup unsalted butter softened (170 grams; 1 ½ sticks)
- 1 ¾ cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 4 large eggs at room temperature
Lemon Cream Cheese Frosting
- 1 cup plus 2 tablespoons unsalted butter softened (2 ¼ sticks; 255 grams)
- 4 ½ cups powdered sugar (540 grams)
- 1 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons freshly grated lemon zest
- 12 ounces brick-style cream cheese softened and cubed (1 ½ bricks; 340 grams)
Instructions
- To make the lemon blueberry cake: Preheat the oven to 350°F (180°C). Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of each pan with a parchment paper circle, and set aside.
- Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss until all of the berries are coated. Set aside.2 cups fresh blueberries
- In a large mixing bowl, whisk the flour, baking powder, baking soda, and salt together until well combined. Set aside.3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate large mixing bowl or measuring cup, whisk the buttermilk, oil, sour cream, lemon juice, and vanilla extract together until well combined. Set aside.¾ cup buttermilk, ¼ cup canola or vegetable oil, ¼ cup sour cream or plain Greek yogurt, ¼ cup fresh lemon juice, 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.¾ cup unsalted butter
- Add the sugar and lemon zest and mix until it starts to come together, then increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light in color and fluffy.1 ¾ cups granulated sugar, 2 tablespoons lemon zest
- Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl after each egg.4 large eggs
- Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
- Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure that everything is well combined.
- Spread a thin layer of batter into each of the prepared cake pans (about 150 grams per pan).
- Gently fold the blueberries into the remaining cake batter, then divide the batter evenly between all three pans. Smooth each one out into an even layer.
- Bake for 28 to 33 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove from the oven and allow to cool in the pans for about 20 minutes or until they’re cool enough to handle. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer them to a wire rack to cool completely.
- To make the lemon cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.1 cup plus 2 tablespoons unsalted butter
- Mix in half of the powdered sugar on low speed until well combined, then mix in the remaining half of the powdered sugar.4 ½ cups powdered sugar
- Add the lemon juice and lemon zest and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.1 ½ tablespoons fresh lemon juice, 1 ½ tablespoons freshly grated lemon zest
- Add the cubed cream cheese and continue mixing on low speed until fully combined. I recommend stopping a few times to scrape the bottom and sides of the bowl. If needed, you can mix for 30 seconds to 1 minute on low speed to ensure that the cream cheese is fully mixed in and no lumps remain. Just make sure not to mix the frosting too much after you add the cream cheese or it will become softer.12 ounces brick-style cream cheese
- To assemble the cake: Level the tops of each cake layer with a knife or cake leveler.
- Place one of the cake layers on a cake stand, top with ¾ cup of frosting, and smooth it out into one even layer. Place the second layer on top, and repeat the same process with the frosting. Place the third cake layer upside down on top.
- Spread a thin layer of frosting all over the cake. This is known as the crumb coat and will catch any crumbs so that they don’t end up in your final layer of frosting. Place the cake in the freezer for 10 minutes to allow the crumb coat to firm up.
- Use the remaining frosting to frost the top and sides of the cake. If you plan to pipe some decorations on top, reserve 1 to 1 ½ cups of frosting for later.
Video
Notes
Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days. Thaw to room temperature before serving.
Freezing Instructions: Cake layers and frosting may be frozen for up to 3 months. Thaw to room temperature and mix the frosting well before frosting the cake.
Individual slices may also be frozen for 2 to 3 months. Thaw to room temperature before serving.