Lemon Blueberry Cake Delight (Printable)
Moist cake infused with zesty lemon and fresh blueberries topped with creamy lemon frosting.
# What You'll Need:
→ Cake
01 - 2 cups (8.8 oz) all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (4 oz) unsalted butter, softened
06 - 1 cup (7 oz) granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
10 - ⅓ cup (2.7 fl oz) fresh lemon juice
11 - ½ cup (4.1 fl oz) whole milk
12 - 1½ cups (5 oz) fresh blueberries, plus 1 tablespoon flour for tossing
→ Lemon Cream Cheese Frosting
13 - 8 oz cream cheese, softened
14 - ¼ cup (2 oz) unsalted butter, softened
15 - 2 cups (7.5 oz) powdered sugar, sifted
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon lemon zest
18 - ½ teaspoon vanilla extract
19 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
05 - Alternate mixing in half of the dry ingredient mixture, then lemon juice and milk, followed by the remaining dry ingredients. Stir just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
07 - Pour batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Beat cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until light and fluffy.
10 - Spread frosting evenly over the cooled cake. Optionally, garnish with extra blueberries and lemon zest.
# Expert Hacks:
01 -
- The crumb stays impossibly moist for days, no weird tricks required.
- Fresh lemon juice and zest make it taste like spring decided to become a dessert.
- The frosting-to-cake ratio feels generous without tasting over-the-top.
02 -
- Frozen blueberries work beautifully—just don't thaw them, or they'll bleed purple into the batter and taste sad.
- Room temperature eggs and softened butter aren't luxuries; they're the difference between a light cake and one that tastes like sadness in cake form.
03 -
- Don't skip sifting the powdered sugar for the frosting; it's five minutes that saves you from grainy texture.
- If your frosting seems too soft, chill it for 15 minutes before spreading—a little patience fixes almost everything in baking.