Description
A bright and soft cake filled with fresh blueberries that feels light and refreshing, perfect for summer.
Ingredients
Scale
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml) (room temperature)
- 1/3 cup lemon juice (80 ml) (freshly squeezed)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups blueberries (fresh)
- 2 teaspoons cake flour (or all-purpose flour)
- 1/2 cup unsalted butter (112 grams) (softened)
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 – 4 cups powdered sugar (330–440 grams) (sifted)
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams) (softened)
- 12 ounces brick-style cream cheese (340 grams) (full fat)
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
- 1–2 tablespoon whipping cream (as needed)
Instructions
- Preheat the oven to 350°F (180°C) and grease and flour your pan(s).
- For layer cakes, line pans with parchment rounds and grease the sides.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk the buttermilk and fresh lemon juice in a small bowl and set aside.
- Beat the butter, sugar, and lemon zest in a large bowl until light and fluffy.
- Add the vanilla and beat in the eggs one at a time, scraping the bowl after each.
- On low speed, add about one-third of the flour mix to the butter mix.
- Add about half of the milk-lemon mix and scrape the bowl.
- Repeat: add one-third of flour, then the rest of the milk mix, then the last third of flour.
- Toss the blueberries with 2 teaspoons of flour and fold them gently into the batter.
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake 30 to 35 minutes for a 9×13 pan, or 25 to 30 minutes for layer pans.
- The cake is done when the top looks set and a toothpick comes out clean.
- Let the cake cool in the pan until it reaches room temperature before removing.
- For the basic cream cheese frosting, beat 1/2 cup butter and 8 oz cream cheese until smooth.
- Add 1 teaspoon lemon juice, then beat in 3 to 4 cups powdered sugar until smooth, adding 1 tablespoon whipping cream if needed.
- For a larger batch, beat 3/4 cup butter with 12 oz cream cheese, add 1 1/2 teaspoons lemon juice, and slowly add 4 1/2 to 5 1/2 cups powdered sugar, using 1 to 2 tablespoons whipping cream to reach spreadable texture.
- Chill the frosting briefly if it seems soft, then spread it over the cooled cake or between the layers.
- Decorate with extra lemon zest and fresh blueberries if you like.
Notes
Keep the frosted cake in the fridge for up to 4 days in an airtight container. You can freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: lemon cake, blueberry cake, summer dessert, baking, sweet cake