Description
Bright, fluffy, and bursting with juicy blueberries, this Lemon Blueberry Cake is the ultimate citrusy treat. Perfect for spring gatherings or everyday indulgence.
Ingredients
Scale
- 2 and ½ cups all-purpose flour
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 and ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 cup buttermilk
- 1 and ½ cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 8 oz cream cheese, softened (optional frosting)
- ½ cup unsalted butter, softened (optional frosting)
- 3 cups powdered sugar (optional frosting)
- 1 tablespoon lemon juice (optional frosting)
- 1 teaspoon vanilla extract (optional frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternately add flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix until just combined.
- Toss blueberries with 1 tablespoon flour and fold gently into the batter.
- Divide batter between pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then transfer to wire racks.
- For frosting (optional): Beat cream cheese and butter until smooth. Add powdered sugar gradually, then lemon juice and vanilla. Beat until fluffy.
- Frost cooled cake layers and garnish with extra blueberries and lemon zest if desired.
Notes
- Toss blueberries in flour to prevent sinking.
- Use room temperature ingredients for even mixing.
- Let cake cool completely before frosting.
- Store in fridge for up to 4 days, or freeze layers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg