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This blueberry lemon cake is fruity, moist and a perfect dessert to add to your summer dinner parties. My partner and I made this cake for my birthday this year and it came out so delicious. We made a day out of it picking fresh blueberries specifically for the cake! This is a relatively easy cake recipe and comes together quickly. If you are near blueberry fields, I recommend picking fresh blueberries for this because it really makes a difference! If not, frozen blueberries work great as well.
My partner gifted me a kitchen aid for Christmas and that is what I used for this recipe for both the cake and the frosting. I also used two 9 inch pans for this recipe as well. The recipe is really a basic cake recipe and then we add the lemon and blueberry!
We had such a wonderful day picking the blueberries ourselves and then using them to bake in the cake. The taste of the ‘fruits of our labor’ was so worth it! There are blueberry bushes everywhere here in New Hampshire, we even have some growing in our yard. Once they are ready to be harvested I will definitely be making this cake again!
Blueberry Lemon Cake
Equipment
- Stand Mixer
- 2 8-9 inch cake pans
Ingredients
Cake
- 2 1/2 cups cake flour 300 grams
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cup granulated sugar
- 2 TBS lemon zest
- 1/2 cup butter (softened)
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 2 tsp lemon extract
- 3 eggs (room temperature)
- 1 3/4 cups blueberries, fresh or frozen (Do not thaw if frozen)
- 1 TBSP all-purpose flour
Lemon Cream Cheese Frosting
- 16 oz cream cheese
- 1/2 cup powdered sugar
- 2 tsp lemon extract
- 2 cups heavy cream
- 1/2 cup blueberries (optional for decorating the cake)
Instructions
Blueberry Lemon Cake
- Preheat oven to 350F and grease your 8 or 9 inch cake pans and set them aside. I like to cut a piece of parchment in a circle and place it on the bottom of my cake pan to help prevent sticking.
- Using an electric stand mixer with the paddle attachment or a large bowl with an electric handheld mixer combine the cake flour, baking powder, baking soda, salt, lemon zest, and granulated sugar. It should only 30-60 seconds to combine. Once combined, add the softened butter cut in chunks and mix until incorporated. The mixture will look like wet sand.
- In a separate bowl combine buttermilk, sour cream, oil, lemon juice, and lemon emulsion. Add to the dry ingredients bowl and mix for 60 seconds. Add in the eggs and mix for an additional 60 seconds. Use a rubber spatula to scrape the bowl to make sure everything is evenly combined. In a small bowl combine the blueberries and flour. Gently mix in 1 cup of the blueberries into the cake batter. Pour cake batter into prepared pans and top with remaining blueberries scattered on top, gently pressing in the berries to the cake batter.
- Place the cake pans in the oven and cook for about 32-38 minutes. A toothpick in the center should come out clean and the sides of the cake will be coming away from the edges. Set on wire rack to cool for 30 minutes before removing from pan and placing on the wire rack to cool completely before decorating.
Lemon Cream Frosting
- Using the stand mixer with a whisk attachment, whisk cream cheese, lemon emulsion, and powdered sugar for 2-3 minutes. Scrape the bowl sides to make sure everything gets incorporated.
- With the mixer on medium speed, slowly pour in the heavy cream. Continue to mix after all heavy cream is added until you get a thick whipped cream consistency.
- Using a serrated knife, shave off any dome on the cake to make it a flat work surface. Place the bottom layer on your serving plate and then add a layer of frosting. Add your top layer and then proceed to use the rest of the icing for the top and sides of the cake.
- Use any extra blueberries for decoration, you can even use lemon slices as well!
