Lemon Blueberry Cake for Spring Desserts
This Lemon Blueberry Cake is the perfect spring dessert, combining zesty lemon and sweet blueberries in a light and fluffy cake, topped with creamy cream cheese frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Additional Ingredients
- 1 1/2 cups fresh blueberries
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined.
- Gently fold in the blueberries, taking care not to crush them. Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, beating until creamy.
- Spread the cream cheese frosting over the cooled cake. Garnish with additional blueberries and lemon zest if desired.
Serving and Storage
- Slice the cake into 8 pieces and serve with a side of fresh fruit or a scoop of vanilla ice cream.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. Do not overmix the batter to maintain a fluffy texture. Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version. How to Serve: Serve with a dollop of whipped cream or a scoop of ice cream. Storage & Freshness: Store in a cool, dry place in an airtight container. Make-Ahead Tips: The cake can be baked a day in advance and frosted just before serving.