Lemon Blueberry Cake
This Lemon Blueberry Cake is the taste of summer—moist, zesty, and loaded with fresh blueberries. Perfect for breakfast, brunch, or dessert!
Equipment
- 8-inch round cake pans
- Electric mixer
- Mixing Bowls
- Spatula
- Zester
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 Tbsp lemon zest about 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup buttermilk room temperature
- 1 1/2 cups fresh blueberries plus 1 Tbsp flour for tossing
For the Lemon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Garnish
- Fresh blueberries
- Lemon slices or twists
- Edible flowers (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. Toss blueberries with 1 Tbsp flour.
- Whisk flour, baking powder, baking soda, and salt together.
- Cream butter and sugar until light and fluffy. Add eggs, lemon zest, lemon juice, and vanilla, mixing well.
- Add half the dry ingredients. Add buttermilk. Add remaining dry mix. Mix until just combined. Fold in blueberries.
- Divide batter in pans. Bake 25–30 min, or until a toothpick comes out clean. Cool 10 min, then transfer to racks.
- For frosting: Beat cream cheese and butter. Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until fluffy.
- Frost between layers and on top. Decorate with blueberries and lemon slices.
Notes
For a lighter cake, do not overmix the batter. You can substitute Greek yogurt for buttermilk if desired. Cake stays moist for days!