Lemon Blueberry Cake

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Lemon Blueberry Cake is a delightful dessert that combines the tangy flavor of lemon with the sweetness of blueberries. This moist and tender cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a picnic, or just want to enjoy a delicious treat with your afternoon tea.

Why make this recipe

This Lemon Blueberry Cake is not only tasty but also incredibly simple to make. The bright flavors of lemon and blueberries come together beautifully, creating a cake that is both refreshing and satisfying. Plus, the cream cheese frosting adds an extra touch of indulgence. If you love fruity desserts, you might be interested in trying other variations like lemon raspberry cake too!

How to make Lemon Blueberry Cake

Making this Lemon Blueberry Cake is straightforward and quick. Follow these easy steps to create a wonderful dessert that will impress your family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tablespoon lemon juice (for frosting)

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs, buttermilk, lemon zest, and lemon juice.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake is cooling, prepare the frosting by mixing the softened cream cheese, powdered sugar, and lemon juice until smooth.
8. Once the cake is completely cool, frost with the cream cheese frosting.
9. Serve and enjoy your lemon blueberry cake!

How to serve Lemon Blueberry Cake

This cake is perfect on its own or served with a scoop of vanilla ice cream. Slice it and arrange on a platter for gatherings, or simply enjoy a piece with your morning coffee. If you’re looking for more dessert ideas, consider trying coconut hummingbird cake for a tropical twist.

How to store Lemon Blueberry Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to allow it to come to room temperature before serving. For longer storage, you might also consider freezing the cake, which can be done by wrapping it tightly in plastic wrap and aluminum foil.

Tips to make Lemon Blueberry Cake

• Use fresh blueberries for the best flavor and texture.
• Don’t overmix the batter after adding the dry ingredients, as this can make the cake dense.
• For added flavor, you can sprinkle some extra lemon zest on top of the frosting or add a splash of lemon extract to the batter.
• If you want to explore other flavors, check out banana bread with pancake mix for a quick and easy option.

Variation

You can easily modify this recipe by adding a crumb topping or using different fruits such as raspberries or strawberries for a unique taste. If you’re feeling adventurous, you can even try making it into cupcakes!

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to wash and dry them thoroughly before adding to the batter to prevent excess moisture.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make it by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.

How can I make the cake more lemony?

To enhance the lemon flavor, you can add more lemon zest or lemon juice to both the cake batter and the frosting.

Chef Carol

Lemon Blueberry Cake

A delightful cake combining the tangy flavor of lemon with the sweetness of blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American, Baking

Calories: 320

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh blueberries

For the frosting

• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tablespoon lemon juice

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs, buttermilk, lemon zest, and lemon juice.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the blueberries.

Baking

1. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Frosting

1. While the cake is cooling, prepare the frosting by mixing the softened cream cheese, powdered sugar, and lemon juice until smooth.
2. Once the cake is completely cool, frost with the cream cheese frosting.

Serving

1. Serve and enjoy your lemon blueberry cake!

Notes

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze.