Lemon Blueberry Cake

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Servings: servings

Calories: 851cal

Equipment

Ingredients

Cake

2 ¼ cups all purpose flour 270g
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter at room temperature. 170g
1 cup granulated sugar 198g
⅓ cup brown sugar packed. 71g
4 Tablespoons lemon zest divided
4 large eggs at room temperature
1 Tablespoon pure vanilla extract
¾ cup buttermilk at room temperature. 170mL
½ cup freshly squeezed lemon juice 118mL
12 ounces fresh blueberries divided. 340g

Cream Cheese Frosting

20 ounces cream cheese room temperature. 568g or 2 ½, 8-ounce packages
¾ cup unsalted butter room temperature. 170g
2 ¾ cups powdered sugar 312g
1 ½ Tablespoons pure vanilla extract

Instructions

Preheat the oven to 350°F. Grease and line two 8-inch round baking pans.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 1/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
Add the butter, sugars, and 2 tablespoons lemon zest to the bowl of a stand-up mixer. Using the paddle attachment, beat on high speed for 2 to 3 minutes until the mixture is pale in color.
3/4 cup unsalted butter, 1 cup granulated sugar, 1/3 cup brown sugar
Reduce to medium speed and add the eggs, one at a time, beating after each addition.
4 large eggs
Add the vanilla extract and continue beating until combined.
1 Tablespoon pure vanilla extract
Add half of the flour mixture and mix on low speed until just combined.
Add the buttermilk and lemon juice and continue mixing on low speed until combined.
3/4 cup buttermilk, 1/2 cup freshly squeezed lemon juice
Add the remaining flour mixture and mix until combined.
Set aside 30 blueberries for garnish and fold in the remaining blueberries using a soft silicone spatula so you don’t damage or break the blueberries.
Divide the batter between the two prepared baking pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Place the baking pans on a wire rack to cool for 5 minutes. Then, remove the cakes from their pans and let them cool to room temperature (about 1 hour) while you prepare the frosting.
In the bowl of the stand mixer, with the whisk attachment in place, beat the cream cheese and butter together on high speed until fluffy. Scrape down the sides of the bowl as needed.
20 ounces cream cheese, 3/4 cup unsalted butter
Add the powdered sugar and reduce the speed to low to combine the ingredients. Add the vanilla extract and increase the speed to high, beating until the frosting is creamy and smooth.
2 3/4 cups powdered sugar, 1 1/2 Tablespoons pure vanilla extract
Once the cakes have cooled, place the first layer on a cake turntable and add 1 ¾ cups of the frosting. Position the second layer on top of the frosting and continue to frost the sides and top of the cake. (There will be enough frosting to make a nice thick layer with swirls).
Garnish with the remaining lemon zest and clusters of blueberries.

Author: Amanda Davis

5 from 1 vote

Notes

Be sure that your butter, eggs, and buttermilk are at room temperature. Double check that your baking powder and soda are not expired before beginning.
You will need 4 lemons for this recipe. Since 1 medium lemon yields about 1 tablespoon of zest and 2 tablespoons of juice, you should have enough lemons for the zest and juice combined.
A kitchen scale will give you precise measurements, which could mean the difference between a dry, dense cake and one that is fluffy and moist.
You can slice this cake into 12 slices easily for smaller portions. You may want to space your blueberry clusters on top according to the amount of slices you are aiming for.
It is important to ensure that your cake layers are completely cool before adding frosting. Also, make sure your cake layers are flat. If your cake has ‘domed’ during baking, use a bread knife to even out the surface.

Course: Dessert

Cuisine: American

Prep Time1

Cook Time25

Cooling Time1

Total Time2 25

Nutrition