Description
This luscious Lemon Blueberry Cake boasts moist layers infused with fresh lemon zest and juice, studded throughout with juicy blueberries. Topped with a smooth and creamy vanilla cream cheese frosting, this cake is perfect for celebrations or a delightful treat. The tender crumb and bright citrus flavors balanced with sweet blueberries make it a refreshing dessert loved by all.
Ingredients
Cake
- 3 cups (395g) cake flour, (scoop and level to measure)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 3/4 cups (350g) granulated sugar
- 1 cup (226g) unsalted butter, (brought to room temperature)
- 2 Tbsp lemon zest (from about 3 lemons)
- 4 large eggs, (brought to room temperature)
- 1 tsp vanilla extract
- 1 cup (235ml) whole milk, (brought to room temperature)
- 1/3 cup (80g) sour cream, (brought to room temperature)
- 3 1/2 Tbsp fresh lemon juice
- 2 1/2 cups (385g) fresh blueberries, (rinsed and dabbed nearly dry)
Cream Cheese Frosting
- 8 oz. cream cheese, (brought to room temperature)
- 1/2 cup unsalted butter, (brought to room temperature)
- 1 tsp vanilla extract
- 4 cups (480g) powdered sugar
Instructions
- Prepare pans: Preheat the oven to 350°F. Butter two 9-inch round baking pans, line the bottoms with parchment paper rounds, butter the parchment, and dust the pans lightly with flour, shaking out the excess.
- Sift dry ingredients: Sift cake flour into a bowl. Add baking powder, baking soda, and salt; whisk for 20 seconds. Toss blueberries with 1 tablespoon of this flour mixture to coat and set aside.
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment, beat butter, granulated sugar, and lemon zest on high speed until very pale and fluffy, about 3 minutes. Scrape down the bowl.
- Add eggs and vanilla: Add eggs one at a time, mixing after each addition. Stir in vanilla extract and scrape down the bowl again.
- Combine milk mixture: In a measuring cup, combine whole milk, sour cream, and fresh lemon juice.
- Alternate dry and wet ingredients: Add one-third of the flour mixture to the butter mixture and mix until just combined. Add half of the milk mixture and mix just until combined. Repeat with another third of flour, remaining milk, and finish with the final third of flour. Do not overmix.
- Fold in blueberries: Gently fold the coated blueberries into the batter to distribute evenly without crushing.
- Bake the cake: Divide the batter evenly between the prepared pans, spreading into an even layer. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cakes cool in the pans for about 20 minutes. Run a knife around the edges, then invert onto wire racks to cool completely before frosting.
- Make cream cheese frosting: Beat the cream cheese and butter in a mixer fitted with a paddle attachment until light and fluffy. Add vanilla and powdered sugar, blending several more minutes until smooth and fluffy. If too runny, chill briefly in 5-minute increments, mixing in between until thicker.
- Frost the cake: Once the cakes are fully cooled, spread the cream cheese frosting evenly between layers and over the top and sides of the cake.
- Storage: Store the frosted cake uncovered or in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor and texture.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for smooth batter and even baking.
- Coating the blueberries with flour prevents them from sinking in the batter.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- If the frosting is too runny, chilling in short intervals helps thicken it without over-chilling.
- Bringing the cake to room temperature after refrigeration enhances flavor and texture before serving.
