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Lemon Blueberry Cake 3 1/2 stars

by Diamond Le

Lemon Blueberry Cake image

Sunshine sweet lemon dotted with juicy blueberries in this soft, moist cake, finished with a silky lemon-kissed cream cheese frosting. Simple, bright, and irresistibily delicious!

(Servings: 18 slices)

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Ingredients


Directions


  1. Preheat oven to 350°F (177°C).
  2. Grease and flour a 9x13 inch cake pan.
  3. In a medium bowl, sift together the flour, baking powder and salt.
  4. In a large mixing bowl, beat together the butter, sugar and lemon zest until fluffy (about 2-3 minutes).
  5. Add in the pure vanilla extract and beat in the eggs 1 at a time.
  6. In a liquid measuring cup, whisk together the lemon juice and buttermilk.
  7. With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture followed by about 1/3 of the milk mixture.
  8. Continue the process of alternating between the flour & milk until just combined, turning off the mixer and scraping down the sides of the bowl as necessary.
  9. Toss blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula.
  10. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
  11. Allow cake to cool completely.

  1. To make the cream cheese frosting, beat he butter until soft, then mix in the cream cheese.
  2. Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
  3. Beat in 1 tablespoon of milk or heavy cream, and then mix in the rest of the powdered sugar as necessary, going little by little and adding more milk or heavy cream a tablespoon at a time, if needed.
  4. Frost the cooled cake, and optionally decorate with blueberries and lemon slices.