Yield: 16 servings

Lemon Blueberry Cake

Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes

Fresh citrus and juicy berries come together in this easy Lemon Blueberry Cake recipe. Made from scratch, it's topped with a sweet lemon cream cheese frosting!

Ingredients

FOR THE CAKE:

  • 4 large eggs
  • ¾ cup whole milk
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 lemon, zested and juiced
  • 3 cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 ½ cups fresh blueberries

FOR THE FROSTING:

  • ½ cup unsalted butter, softened
  • 1 packages (8 oz) cream cheese, softened
  • 5 cups powdered sugar
  • 2 Tbsp heavy cream
  • 1 lemon, juiced and zested

Instructions

FOR THE CAKE:

  1. Whisk together the eggs and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla, lemon zest, and lemon juice for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg mixture until fully blended.
  3. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in blueberries.
  4. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

  1. Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar, heavy cream, and lemon juice and zest. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake.
  3. Garnish with extra slices of lemons and fresh blueberries, if desired.

Notes

  • Fresh blueberries work best in this cake. You CAN use frozen berries if needed, but be warned that they might tint it purple! To minimize this, toss the frozen berries with a little flour before adding them to the cake batter. The berries will likely seep their color into the cake, but it will still taste good.
  • Storage Tips. This is best stored in a cake saver (I use this one amazon), in the refrigerator. It's best eaten within 3 days.
  • You can also freeze today's recipe by slicing large pieces and placing them on plastic wrap. Wrap them up and slide into a ziploc freezer bag or other airtight freezer safe container. When ready to enjoy, thaw in refrigerator overnight.
  • Lemon Curd. Use my favorite lemon curd recipe and add a layer of curd between the cakes (with or without the frosting). It will really UP the lemon flavor!
  • Whole Milk- swap the whole milk for my homemade buttermilk substitute. Pairs nicely with the citrus!
  • Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 486Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 203mgCarbohydrates: 80gFiber: 1gSugar: 57gProtein: 5g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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