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Lemon Blueberry Cake

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A delightful and fluffy cake infused with zesty lemon and fresh blueberries, perfect for any occasion.

Ingredients

Scale
  • 3 cups cake flour (360 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk (180 ml) (room temperature)
  • 1/3 cup lemon juice (80 ml) (freshly squeezed)
  • 1 cup unsalted butter (226 grams) (softened to room temperature)
  • 1 3/4 cups granulated sugar (350 grams)
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • 2 cups blueberries (fresh)
  • 2 teaspoons cake flour (or all-purpose flour) to toss with blueberries
  • 1/2 cup unsalted butter (112 grams) (for frosting, softened)
  • 8 oz brick-style cream cheese (226 grams)
  • 1 teaspoon lemon juice (for frosting, freshly squeezed)
  • 3 – 4 cups powdered sugar (330–440 grams) (sifted)
  • 1 tablespoon whipping cream (as needed for frosting)
  • 3/4 cup unsalted butter (168 grams) (for additional frosting, softened)
  • 12 ounces brick-style cream cheese (340 grams) (for additional frosting, full fat)
  • 1 1/2 teaspoons lemon juice (for additional frosting, freshly squeezed)
  • 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (for additional frosting, sifted)
  • 1–2 tablespoons whipping cream (as needed for additional frosting)

Instructions

  1. Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
  2. Prepare the dry ingredients by sifting together flour, baking powder, baking soda, and salt.
  3. Combine wet ingredients: mix buttermilk and lemon juice in a separate bowl.
  4. Cream together the butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.
  5. Add vanilla extract and eggs one at a time, mixing well after each addition.
  6. Mix flour and buttermilk mixtures alternately into the butter mixture while avoiding overmixing.
  7. Fold in blueberries tossed with 2 teaspoons of flour.
  8. Bake the cake for 30-35 minutes (for 9×13 inch pan).
  9. Cool the cakes in the pan after baking.
  10. Make the cream cheese frosting by beating cream cheese and butter, then adding lemon juice and powdered sugar until fluffy.
  11. Frost the cooled cake with the cream cheese frosting.

Notes

For enhanced lemon flavor, don’t skip the zest! Use room temperature ingredients for better results.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/lemon-blueberry-cake-recipe/

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