Lemon Blueberry Cake with Cream (Print)
Tender lemon cake dotted with blueberries and a hint of lemon in the creamy frosting. Soft and bursting with flavor.
# Ingredients:
→ Lemon Blueberry Cake
01 -
360 grams cake flour
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2 teaspoons baking powder
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0.5 teaspoon baking soda
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0.5 teaspoon salt
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180 ml buttermilk, room temperature
06 -
80 ml freshly squeezed lemon juice
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226 grams unsalted butter, softened
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350 grams granulated sugar
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2 tablespoons lemon zest
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2 teaspoons vanilla extract
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4 large eggs, room temperature
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320 grams blueberries, fresh recommended
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2 teaspoons cake flour or all-purpose flour
→ Cream Cheese Frosting (9x13 inch cake)
14 -
112 grams unsalted butter, softened
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226 grams brick-style cream cheese, full fat
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1 teaspoon freshly squeezed lemon juice
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330-440 grams powdered sugar, sifted
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1 tablespoon whipping cream, as needed
→ Cream Cheese Frosting (layer cake)
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168 grams unsalted butter, softened
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340 grams brick-style cream cheese, full fat
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1.5 teaspoons freshly squeezed lemon juice
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495-605 grams powdered sugar, sifted
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1-2 tablespoons whipping cream, as needed
# Steps:
01 -
Preheat oven to 180°C. Grease and flour a 23x33 cm rectangular baking pan, or line three 20 cm round tins with parchment and grease and flour the sides.
02 -
In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine, then set aside.
03 -
In a small bowl, whisk buttermilk with freshly squeezed lemon juice and set aside.
04 -
In a large bowl, beat unsalted butter, granulated sugar, and lemon zest until pale and fluffy, about 2-3 minutes.
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Beat in vanilla extract, then add eggs one at a time, mixing after each addition and scraping down the bowl as needed.
06 -
On low speed, mix in one-third of the flour mixture, then half of the buttermilk and lemon juice mixture. Repeat once, then finish with the remaining flour mixture. Scrape the bowl between additions. Avoid overmixing.
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Toss blueberries with 2 teaspoons flour. Gently fold into batter with a spatula.
08 -
Pour batter into prepared pan(s). Bake 30-35 minutes for a 23x33 cm pan, or 25-30 minutes for layer cake, until set and a toothpick comes out clean. Surface should be firm and slightly springy.
09 -
Cool cakes in the pan. For layer cakes, do not attempt to invert pans while cake is still hot.
10 -
Beat softened butter until smooth, then mix in cold brick-style cream cheese. Add freshly squeezed lemon juice, followed by most of the powdered sugar. Start mixer on low, then increase speed to medium. Add additional powdered sugar to reach desired consistency. If the frosting is too thick, beat in whipping cream as needed.
11 -
For a rectangular cake, frost cooled cake and optionally garnish with blueberries and lemon slices. For a layer cake, ensure layers are completely cooled. Level if domed, then assemble with 180 ml frosting between each layer. Apply a thin crumb coat of frosting to the sides and chill for 20-30 minutes, then finish with remaining frosting. Optionally decorate with fresh blueberries.
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Cut with a thin, sharp knife for clean slices. Serve at room temperature for best flavour and texture.
# Notes:
01 -
For best texture, use all room temperature ingredients including butter, eggs, and buttermilk.
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If cake flour is unavailable, substitute by combining 325 grams all-purpose flour with 35 grams cornflour (cornstarch), sifted three times.
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Full-fat, brick style cream cheese ensures a stable frosting texture.
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Fresh blueberries are preferred; frozen berries may cause colour bleeding and denser texture.
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Unfrosted cake layers can be tightly wrapped and frozen for up to two months.
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Leftover frosted cake stores best in an airtight container in the refrigerator for up to four days.