Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!
Prep Time25 minutesmins
Cook Time22 minutesmins
30 minutesmins
Course: Dessert
Cuisine: American
Keyword: lemon blueberry cake
Servings: 16
Author: Modern Honey® - www.modernhoney.com
Ingredients
1cupOil(canola, vegetable, olive)
3largeEggs
1 1/3cupsButtermilk
2TablespoonsFresh Lemon Zest
1TablespoonFresh Lemon Juice *
2cupsSugar
2cupsFlour(plus 2 Tablespoons for tossing with blueberries)
1teaspoonBaking Powder
1/2teaspoonBaking Soda
1teaspoonSalt
1 1/2cupsFresh Blueberries
Lemon Cream Cheese Frosting:
1/2cupSalted Butter(softened)
8ounce pkg.Cream Cheese(softened)
5cupsPowdered Sugar *
1/2teaspoonFresh Lemon Zest
1TablespoonFresh Lemon Juice
Instructions
Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
In a small bowl, carefully toss blueberries with 2 Tablespoons of flour to coat them to keep them from sinking to the bottom of the cake. Fold flour coated blueberries into the batter.
Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.
Lemon Cream Cheese Frosting:
In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.
To assemble cake:
Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with fresh blueberries and lemon slices.
Notes
Lemon Flavor:
For my lemon flavor, you may add a touch of lemon extract or lemon emulsion
Storage:
Since this lemon blueberry cake is made with cream cheese frosting, it doesn't need to be refrigerated after two hours of being out at room temperature. You can also freeze this cake in an air-tight container.
For a stiffer frosting, use 5 1/2 to 6 cups of powdered sugar