Lemon Blueberry Cake Creamy Frosting

There are few cakes that feel as bright and special as this lemon blueberry cake tender lemon crumb studded with juicy blueberries and topped with a silky lemon cream cheese frosting I make this cake every spring to celebrate the return of fresh berries and it is always the first thing to disappear at gatherings

The first time I brought this cake to a family picnic it got more compliments than any other dessert I have made my aunt begged for the recipe on the spot

Ingredients

• Cake flour: ensures a fine soft crumb sift several times for the best texture
• Baking powder and baking soda: key for lift and a fluffy texture check expiration date for best results
• Salt: brings out the natural sweetness use fine sea salt if you can
• Buttermilk: makes the cake extra tender and adds tang if not available whole milk works in a pinch
• Fresh lemon juice and zest: lends fresh sunny flavor choose bright yellow lemons and zest first then juice
• Unsalted butter: keeps the flavors pure and buttery soften fully for proper creaming
• Granulated sugar: provides sweetness and helps color the cake do not reduce too much or texture will suffer
• Vanilla extract: rounds out the flavors look for pure vanilla for best aroma
• Eggs: bind the batter and add rich moisture bring to room temperature for easy mixing
• Fresh blueberries: give juicy pops in every bite firm and dry berries are best avoid overripe or frozen if possible
• Additional flour for coating the berries: prevents sinking in the batter
• Cream cheese for frosting: must be full-fat and brick style for sturdy creamy results
• Powdered sugar: sweetens and thickens the frosting sift for smoothest results
• Whipping cream: gives frosting the perfect creamy texture add spoonfuls slowly

Tips on Ingredients

Always zest lemons before you juice them and pick blueberries that are plump dry and clear of any wrinkling Room temperature dairy and eggs help the cake rise evenly so let them sit out for a bit before baking

Step-by-Step Instructions

Prepare the Baking Pan:

Grease and flour a nine by thirteen inch baking pan or line round cake pans with parchment after greasing for layer cake Set aside

Mix the Dry Ingredients:

Sift the cake flour with baking powder baking soda and salt into a medium bowl Whisk thoroughly to combine for extra fluffiness

Combine Milk and Lemon Juice:

In a small bowl whisk together buttermilk and fresh lemon juice Set this nearby for easy access

Cream the Butter Sugar and Lemon Zest:

With a hand or stand mixer beat the butter sugar and lemon zest at medium speed for about two to three minutes The mixture should become very light and fluffy Scraping the bowl down is key for even mixing

Add Eggs and Vanilla:

Beat in vanilla then add eggs one at a time mixing well after each addition Remember to stop and scrape the bowl

Alternate Dry and Wet Ingredients:

On low speed add one third of the flour mixture into the butter mixture Mix just until incorporated Pour in half of the milk and lemon juice blend and scrape Repeat with the next third of flour rest of the milk then finish with the final third of flour Mix only just until combined to keep the cake tender

Add Blueberries:

Toss blueberries with a little flour Spoon them gently into the batter folding with a spatula to keep berries whole Even distribution is the goal

Bake the Cake:

Pour batter evenly into prepared pan or pans Smooth the top Bake at three hundred fifty degrees Fahrenheit for thirty to thirty five minutes Layer cakes are usually ready in twenty five to thirty minutes The cake is done when the top springs back and a toothpick comes out clean

Cool the Cake:

Let the cake cool fully in the pan To remove layer cakes run a thin knife around the edge and use care when turning them out on a rack Wait until completely cool before frosting

Make the Cream Cheese Frosting:

Beat softened butter until creamy Add cream cheese and beat until smooth Mix in lemon juice Then add sifted powdered sugar gradually until the frosting is fluffy but spreadable If too thick add a little cream

Frost and Decorate:

For a sheet cake spread frosting over the top Garnish with more blueberries and a few lemon slices For layer cake level layers if needed stack with frosting in between and coat with a crumb layer Chill then frost the outside finish with extra berries as you like

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I am always amazed by how the cream cheese frosting pulls everything together The zing of fresh lemon in both the cake and icing just sings

Storage Tips

If you want to plan ahead you can bake the unfrosted cake layers the day before Wrap them each well in plastic then pop in the fridge For longer storage wrap tightly and freeze up to two months Frost the day you plan to eat it Keep any leftovers in an airtight container in the fridge The cake stays fresh and moist for about four days Bring to room temp before serving for best flavor

Ingredient Substitutions

No cake flour on hand You can make your own by measuring out all purpose flour and mixing in cornstarch as outlined above Whole milk works if you run out of buttermilk Frozen blueberries can work but do not thaw first and know they may streak the batter and need extra baking time

Serving Suggestions

Serve big slices with a cup of tea or fresh lemonade For a party dress the top with swirled frosting and extra berries or a sprinkle of lemon zest I sometimes offer a bowl of whipped cream on the side for an old fashioned touch

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Cultural and Historical Context

Lemon blueberry cake is a classic in American baking especially beloved for picnics and spring gatherings The combination of citrus and berries captures the best of the season It is also a favorite where blueberries are abundant like the Northeast coast where my grandma grew up Her original recipe was a hand-me-down from a neighbor who brought it to church suppers

Recipe FAQs

→ How do I keep blueberries from sinking?

Toss blueberries in flour before folding them into the batter. This helps suspend them throughout the cake.

→ Can I use frozen blueberries?

It's best to use fresh berries, as frozen ones may bleed color and increase bake time. Do not thaw if using frozen.

→ How do I achieve a moist crumb?

Use buttermilk and freshly squeezed lemon juice for extra moisture, and avoid overmixing the batter.

→ What type of cream cheese is best for frosting?

Full-fat, brick-style cream cheese provides the ideal creamy and thick texture for frosting.

→ How should I store leftovers?

Store the cake in an airtight container in the fridge for up to 4 days. Unfrosted cake can be frozen for 2 months.

→ Can I make this as a layer cake?

Yes, bake in three 8-inch pans and follow the specific frosting and assembly instructions for layers.