Lemon Blueberry Cake

Why Make This Recipe

Lemon Blueberry Cake is a delightful treat perfect for any occasion. The bright flavors of lemon and fresh blueberries make this cake refreshing, while the cream cheese frosting adds a rich touch. Whether you want to impress guests at a gathering or just enjoy a slice with your afternoon tea, this cake is sure to please everyone.

How to Make Lemon Blueberry Cake

Ingredients:

• 2.5 cups all-purpose flour
• 2 tsp baking powder
• 1.5 cups granulated sugar
• 0.75 cup butter (softened)
• 3 eggs
• 1 cup sour cream
• 0.25 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 cups blueberries
• 1 tsp vanilla extract
• 8 oz cream cheese (for frosting)
• 0.5 cup butter (for frosting)
• 3 cups powdered sugar

Directions:

1. In a mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy.
2. Beat in the eggs, vanilla extract, lemon juice, and lemon zest until combined.
3. In a separate bowl, whisk together the all-purpose flour and baking powder.
4. Alternately fold the dry ingredients and sour cream into the batter until everything is smooth.
5. Toss the blueberries lightly in a bit of flour to help them stay suspended in the cake.
6. Gently fold the blueberries into the batter.
7. Divide the batter evenly between two greased 8-inch cake pans.
8. Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool completely on a wire rack.
10. For the frosting, beat the cream cheese, butter, and powdered sugar until smooth and glossy.
11. Frost the cooled cake layers and top with extra blueberries before serving.

How to Serve Lemon Blueberry Cake

Serve this cake as a sweet dessert for family gatherings, birthdays, or afternoon tea. A slice pairs wonderfully with a cup of coffee or tea. You can also garnish with a few fresh blueberries or a sprinkle of lemon zest for a beautiful presentation.

How to Store Lemon Blueberry Cake

Store any leftovers in an airtight container in the refrigerator for up to five days. To keep it fresh, it’s best to store the cake without frosting if you plan to keep it for an extended period. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer bag for up to three months.

Tips to Make Lemon Blueberry Cake

• Make sure your butter is at room temperature for easier creaming with sugar.
• Tossing the blueberries in flour helps to prevent them from sinking to the bottom of the cake.
• If the frosting is too thick, add a little milk to achieve your desired consistency.

Variation

For a different twist, you can substitute the blueberries with raspberries or strawberries. You can also add poppy seeds for an extra crunch and a unique flavor.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to toss them in flour, and do not thaw them before adding to the batter.

2. How can I make this cake gluten-free?
You can replace all-purpose flour with a gluten-free flour blend that is suitable for baking.

3. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and frost them just before serving for the best taste and texture.

Lemon Blueberry Cake

A delightful cake combining bright flavors of lemon and fresh blueberries, complemented by a rich cream cheese frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2.5 cups all-purpose flour
• 2 tsp baking powder
• 1.5 cups granulated sugar
• 0.75 cup butter (softened) Make sure butter is at room temperature.
• 3 pieces eggs
• 1 cup sour cream
• 0.25 cup fresh lemon juice
• 2 tbsp lemon zest
• 2 cups blueberries Toss in flour to prevent sinking.
• 1 tsp vanilla extract

For the frosting

• 8 oz cream cheese Softened.
• 0.5 cup butter (for frosting) Softened.
• 3 cups powdered sugar Adjust with milk for consistency.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, vanilla extract, lemon juice, and lemon zest until the mixture is combined.
4. In a separate bowl, whisk together the all-purpose flour and baking powder.
5. Alternately fold the dry ingredients and sour cream into the mixture until smooth.
6. Toss the blueberries lightly in a bit of flour to help them stay suspended in the cake batter.
7. Gently fold the blueberries into the batter.
8. Divide the batter evenly between two greased 8-inch cake pans.

Baking

1. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the cakes to cool completely on a wire rack.

Frosting

1. For the frosting, beat together the cream cheese, butter, and powdered sugar until smooth and glossy.
2. Frost the cooled cake layers and top with extra blueberries before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to five days. It’s best to store the cake without frosting if kept for an extended period. You can freeze the cake tightly wrapped for up to three months.