Lemon Blueberry Cake with Whipped Lemon Cream Frosting

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is a delightful dessert that combines the zesty brightness of lemon with the sweet burst of blueberries. The moist, tender crumb of the cake pairs perfectly with the light and fluffy whipped lemon cream cheese frosting, making it an ideal treat for spring and summer gatherings, or any occasion that calls for a refreshing and elegant dessert.

Why You’ll Love This Recipe

• Bright and Refreshing Flavor: The combination of lemon and blueberries offers a perfect balance of tartness and sweetness.
• Moist and Tender Crumb: The use of buttermilk and lemon juice ensures a soft and moist cake texture.
• Light and Fluffy Frosting: The whipped lemon cream cheese frosting adds a creamy yet airy finish.
• Visually Appealing: The vibrant blueberries and lemon zest create a beautiful presentation.
• Versatile for Occasions: Suitable for birthdays, brunches, weddings, or casual get-togethers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 cup (227 g) butter, softened to room temperature
• 1¾ cups (371 g) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (200 g), room temperature
• 2 teaspoons vanilla extract
• 2½ cups (355 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup fresh lemon juice (from about 3 lemons)
• 2 cups (340 g) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons (18 g) all-purpose flour (for coating blueberries)

For the Whipped Lemon Cream Cheese Frosting:

• 8 ounces (227 g) cream cheese, softened to room temperature
• ½ cup (113 g) butter, softened to room temperature
• 4½ cups (513 g) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice

For Garnish:

• Fresh lemon slices
• Fresh blueberries

Directions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy, about 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternate Adding Dry Ingredients and Liquids: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
6. Prepare Blueberries: In a small bowl, toss the blueberries with 2 tablespoons of flour to prevent them from sinking in the batter.
7. Fold in Blueberries: Gently fold the coated blueberries into the batter.
8. Bake: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
10. Prepare Frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the lemon zest and lemon juice until well combined.
11. Assemble Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
12. Garnish: Decorate with fresh lemon slices and blueberries as desired.

Servings and Timing

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: 15 slices

Variations

• Lemon Raspberry Cake: Substitute blueberries with raspberries for a different berry flavor.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
• Lemon Glaze: Drizzle a simple lemon glaze over the top for added sweetness and shine.
• Layered Sheet Cake: Bake in a 9×13-inch pan for a single-layer sheet cake version.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
• Serving: Bring the cake to room temperature before serving for the best flavor and texture.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.

How do I prevent blueberries from sinking?

Toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I make this cake ahead of time?

Absolutely. You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake the day you plan to serve it.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.

Can I make this cake into cupcakes?

Yes, this recipe can be adapted for cupcakes. Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

Is the frosting pipeable?

The whipped lemon cream cheese frosting is soft and fluffy, making it suitable for simple piping designs. For more intricate designs, you may want to chill the frosting slightly to firm it up.

Can I use lemon extract instead of fresh lemon juice?

While fresh lemon juice provides the best flavor, you can use lemon extract in a pinch. Use 1 teaspoon of lemon extract in place of 1 tablespoon of lemon juice.

How do I achieve a more intense lemon flavor?

For a stronger lemon flavor, increase the amount of lemon zest in both the cake and frosting. You can also add a few drops of lemon extract to enhance the citrus taste.

Can I add nuts to this cake?

Yes, chopped nuts like almonds or walnuts can be folded into the batter for added texture and flavor.

What is the best way to store leftovers?

Store any leftover cake in an airtight container in the refrigerator. Bring to room temperature before serving for the best taste and texture.

Conclusion

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is a delightful dessert that combines the bright flavors of lemon and the sweet burst of blueberries. Its moist crumb and light, fluffy frosting make it a perfect choice for any occasion, from casual gatherings to special celebrations. Enjoy the refreshing taste and beautiful presentation of this irresistible cake.

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