Lemon Blueberry Cake with Cream Cheese (Printable Version)
Vibrant blueberry and zesty lemon cake with silky cream cheese frosting. Ideal for celebrations.
# What You Need:
→ Cake
01 - 2.5 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 0.5 cup unsalted butter, softened
06 - 0.5 cup vegetable oil
07 - 1.5 cups granulated sugar
08 - 3 large eggs, room temperature
09 - 1 tablespoon lemon zest
10 - 0.25 cup fresh lemon juice
11 - 1 cup buttermilk, room temperature
12 - 2 teaspoons pure vanilla extract
13 - 1.5 cups fresh blueberries
14 - 1 tablespoon all-purpose flour for tossing
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 0.5 cup unsalted butter, softened
17 - 3 cups powdered sugar, sifted
18 - 2 teaspoons lemon zest
19 - 2 tablespoons fresh lemon juice
20 - 1 teaspoon pure vanilla extract
21 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, oil, and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
04 - Add dry ingredients to wet mixture in three parts, alternating with buttermilk. Begin and end with flour mixture. Mix until just combined.
05 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar gradually, then mix in lemon zest, lemon juice, vanilla, and salt. Beat until fluffy.
09 - Once cakes are fully cooled, spread a layer of frosting between the cakes, then frost the top and sides. Decorate with extra blueberries and lemon zest if desired.
# Expert Tips:
01 -
- The buttermilk creates a crumb so tender it practically melts on your tongue, something I discovered after three disappointing attempts with regular milk.
- The balance of tart lemon against sweet blueberries creates this perfect flavor tug-of-war that keeps you coming back for just one more bite.
02 -
- If you add the lemon juice directly to the milk and let it sit for 5 minutes, you can make your own buttermilk substitute in a pinch - I discovered this during a midnight baking session when I realized I was out of buttermilk.
- The cake layers will dome slightly while baking, but resist the urge to press them down while hot - instead, let them cool completely then use a long serrated knife to gently level them for easier stacking.
03 -
- When zesting lemons, rotate the fruit rather than moving the grater to avoid accidentally grating the bitter white pith beneath the yellow skin.
- For the smoothest frosting texture, place your powdered sugar in the food processor for a few pulses before adding it to the cream cheese mixture - this eliminates any tiny lumps that regular sifting might miss.