Moist and velvety lemon cake with juicy blueberries and tangy cream cheese frosting! The buttermilk in this cake recipe makes the lemon cake extra tender. The perfect dessert for a summer BBQ! Makes three 6"x2" cakes or two 8"x2" cakes
This lemon blueberry cake is like no other cake you have tasted. The lemon cake has a soft, velvety and fluffy texture and beautiful natural lemon flavor which is balanced out by those sweet blueberries. Smooth and tangy cream cheese frosting that is just firm enough to frost a cake but not too sweet makes this one of my favorite summer cake flavors.
Heat oven to 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking. Make sure all ingredients are at room temperature or slightly warm (eggs, buttermilk, butter)
Measure out buttermilk. Place 4 oz in separate measuring cup. Add oil to the 4oz of buttermilk and set aside. To the remaining milk, add your eggs (lightly whisked to break them up) extract, lemon juice and lemon zest.
Measure out dry ingredients and place them into the stand mixer bowl.
Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid) for 2 full minutes.
Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
Lightly grease 2 8" cake pans cake goop or other pan release. Fill pans 3/4 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
Wash berries and toss in flour. Sprinkle half the blueberries on top of your batter. Do not stir them in.
Bake for 15-20 minutes then sprinkle in the second half of your blueberries on top of the cake.
Bake for another 10-15 minutes then check for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 3 minutes after that until I'm close and then it's every 1 min. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
Remove cakes from oven and give them a tap on the countertop to release air and prevent too much shrinking.
After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.
Cream Cheese Frosting Instructions:
Place softened butter in the bowl of your stand mixer with paddle attachment and cream on low until smooth
Place softened cream cheese in the bowl with butter in small chunks and cream on low until smooth and combined
Add in sifted powdered sugar one cup at a time until combined
Add your extract and salt and combine until smooth. Don't over-mix or your frosting could separate
Making this cream cheese frosting is pretty easy. It’s a little more stable than some cream cheese frostings but not as stable as my crusting cream cheese frosting recipe. It’s a balance of the two.
To make the frosting, place your butter in the bowl of a stand mixer with the whisk attachment (or use a hand-mixer). Cream the butter until smooth and lump-free.
Add in your softened cream cheese in small pieces and combine with the butter.
Then add in your extract and salt and done! So easy!
Make sure you don’t over-mix the cream cheese frosting though, it can separate if you mix for too long.
HOW TO DECORATE YOUR LEMON BLUEBERRY CAKE
lemon blueberry buttermilk cake with cream cheese frosting, lemon slices and fresh blueberries
Once your cakes are cooled you can frost them. I prefer to chill mine a bit so they are easier to handle.
I also like to trim the brown tops and sides off my cake so the slices look better but that’s just me. Not necessary! If you want more info on how to professionally frost and fill your cakes check out my how to make your first cake tutorial.
I filled my cake with a healthy layer of cream cheese frosting then a quick crumb coat and back into the fridge to chill. After about 20 minutes I put on a second layer of cream cheese frosting and just kept the finish rustic.
lemon blueberry cake slice with fresh blueberries and cream cheese frosting
Slice some of your lemon in some really thin slices and arrange them on the outside of the cake. If you see any big seeds, take them out. They kind of ruin the look.
Sprinkle some fresh blueberries on top of the cake and sprinkle with some powdered sugar. I also added some pretty purple violas to finish the look.
IS THIS LEMON BLUEBERRY CAKE RECIPE GOOD FOR CUPCAKES?
Yes! I did a little test batch and made this lemon blueberry cake into cute little cupcakes topped with cream cheese frosting. I filled my cupcake liners half full then sprinkled 3-4 blueberries on top.
Bake at 350ºF for 18-20 minutes until set. After they are cooled you can frost with cream cheese frosting and top with some fresh blueberries and a lemon slice.
lemon blueberry cupcakes with cream cheese frosting and topped with fresh blueberries and a lemon slice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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