Description
A moist and fluffy cake combining zesty lemon and sweet blueberries, perfect for any occasion.
Ingredients
- 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 recommended)
- 2 teaspoons cake flour (or all-purpose flour, for tossing blueberries)
- 1/2 cup unsalted butter (112 grams), softened (for Cream Cheese Frosting)
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 – 4 cups powdered sugar (330-440 grams), sifted
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams), softened (for Layer Frosting)
- 12 ounces brick-style cream cheese (340 grams), full-fat
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
- 1-2 tablespoons whipping cream (as needed)
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9×13 inch cake pan by greasing and flouring it.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk them together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a small bowl. Whisk them together with a fork and set aside.
- In a large bowl, combine the softened butter, granulated sugar, and lemon zest. Beat until the mixture is fluffy, which should take about 2-3 minutes.
- Add the vanilla extract and beat in the eggs one at a time, ensuring to turn off the mixer and scrape down the sides of the bowl after each addition.
- With the mixer on low speed, gradually add about a third of the flour mixture into the butter mixture. Then, mix in half of the buttermilk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl. Repeat this process, alternating between flour and the liquid mixtures, finishing with the last third of the flour mixture. Avoid overmixing.
- Toss the blueberries in the 2 teaspoons of flour to coat them lightly, and then gently fold them into the batter with a spatula or rubber spoon.
- Pour the batter into your prepared pan(s). If using a 9×13 inch pan, bake for 30-35 minutes. For layer cakes, aim for 25-30 minutes. The cake is done when the top is set, and a toothpick inserted comes out clean. Gently press the top; it should feel firm and slightly springy.
- Allow the cakes to cool in the pan. If you’re making a layer cake, be extremely careful when removing the pans as they may still be hot.
- For the cream cheese frosting, beat together the softened butter, cream cheese, and lemon juice until smooth. Gradually add the powdered sugar until you reach your desired sweetness and consistency. Adjust with whipping cream as needed to achieve the right texture.
- Once the cakes are cooled, frost the top with cream cheese frosting. If you’re making a layer cake, spread frosting between the layers and on the top and sides.
Notes
Use room temperature ingredients for better mixing. Use fresh blueberries for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American