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Lemon Blueberry Cake: The Best Recipe with Cream Cheese Frosting

Lemon Blueberry Cake with Lemon Cream Cheese Buttercream
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This Lemon Blueberry Cake is the perfect combination of zesty lemon and sweet blueberries topped with a rich cream cheese frosting.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the lemon zest and lemon juice.
  5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until fully incorporated.
  7. Fold in the blueberries gently.
  8. Divide the batter evenly between two greased 9-inch round cake pans.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
  11. Once cooled, frost with lemon cream cheese buttercream.

Notes

  • For an extra lemony flavor, you can add more lemon zest to the buttercream.
  • Make sure the blueberries are coated in a little flour to prevent them from sinking to the bottom.

Nutrition

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