Sunny Lemon Blueberry Cake with Cream Cheese Frosting
Bake a delicious Lemon Blueberry Cake in a simple 9×13 pan! This recipe features a tender, moist cake bursting with blueberries and lemon, topped with a tangy cream cheese frosting.
Ingredients
Lemon Blueberry Cake:
- ▢ 2 1/4 cups cake flour* (spooned & leveled)
- ▢ 2 teaspoons baking powder
- ▢ 1/2 teaspoon salt
- ▢ 3/4 cup unsalted butter**, softened to room temperature
- ▢ 1 1/2 cups granulated sugar
- ▢ 2 tablespoons lemon zest (from 1-2 large lemons)
- ▢ 2 teaspoons vanilla extract
- ▢ 3 large eggs, room temperature
- ▢ 1/4 cup lemon juice, freshly squeezed
- ▢ 2/3 cup buttermilk, room temperature
- ▢ 1 1/2 cups blueberries, fresh or frozen
- ▢ 2 teaspoons cake flour (or all-purpose flour)
Cream Cheese Frosting:
- ▢ 1/2 cup unsalted butter, softened
- ▢ 8 oz brick-style cream cheese, softened
- ▢ 1 teaspoon lemon juice
- ▢ 3 – 3.5 cups powdered sugar, sifted
- ▢ 1 tablespoon cream (heavy cream or milk), as needed
Garnish (Optional):
- Fresh blueberries
- Thin lemon slices
Instructions
1. Prepare Oven and Pan:
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9×13 inch cake pan thoroughly.
2. Combine Dry Ingredients:
- In a medium bowl, sift together the 2 1/4 cups cake flour, baking powder, and salt. Whisk briefly to combine and set aside.
3. Cream Butter, Sugar, and Zest:
- In a large bowl using an electric mixer (stand or handheld), beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla:
- Beat in the vanilla extract.
- Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
5. Prepare Liquid Ingredients:
- In a liquid measuring cup or small bowl, whisk together the fresh lemon juice and room temperature buttermilk.
6. Alternate Dry and Wet Ingredients:
- With the mixer on low speed, add about one-third of the flour mixture to the butter mixture, mixing until just barely combined.
- Add about half of the buttermilk/lemon juice mixture, mixing until just combined.
- Repeat, adding another third of the flour mixture, the remaining buttermilk mixture, and finally the last third of the flour mixture. Mix only until just combined after each addition. Do not overmix.
7. Fold in Blueberries:
- In a small bowl, gently toss the blueberries (fresh or unthawed frozen) with the 2 teaspoons of cake flour until lightly coated.
- Gently fold the flour-coated blueberries into the cake batter using a rubber spatula.
8. Bake the Cake:
- Pour the batter into the prepared 9×13 inch pan and spread it evenly.
- Bake for 25-30 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached.
- Let the cake cool completely in the pan on a wire rack.
9. Make the Cream Cheese Frosting:
- Ensure butter and cream cheese are properly softened.
- In a large bowl using an electric mixer, beat the softened butter until soft and smooth.
- Add the softened cream cheese and beat together until well combined and smooth.
- Beat in the 1 teaspoon of lemon juice.
- With the mixer on low speed, gradually add 3 cups of the sifted powdered sugar, mixing until incorporated.
- Increase speed to medium-high and beat until creamy.
- Check consistency. If too thick, beat in 1 tablespoon of cream (or milk). If needed for desired sweetness or thickness, gradually beat in the remaining 1/2 cup of powdered sugar. Beat until smooth and spreadable.
10. Frost and Decorate:
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Optionally, decorate with additional fresh blueberries and thin lemon slices.
- Slice and serve.