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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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.