Description
This delicious lemon blueberry cake is the perfect dessert for any occasion, featuring layers of moist cake and a creamy frosting.
Ingredients
Scale
- 3 cups cake flour, scoop and level to measure
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, brought to room temperature
- 2 tablespoons lemon zest (from about 3 lemons)
- 4 large eggs (brought to room temperature)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 tablespoons fresh lemon juice
- 1 cup whole milk, brought to room temperature
- 1/3 cup sour cream, brought to room temperature
- 2 1/2 cups fresh blueberries
- 8 oz. cream cheese
- 1/2 cup unsalted butter, brought to room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F. While it’s heating up, butter two 9-inch round cake pans.
- Line the bottom of each with a round of parchment paper. Don’t forget to butter the parchment too, and give the pans a light dusting of flour—just shake out the extra so it doesn’t clump.
- Sift in the cake flour. Add the baking powder, baking soda, and salt, then whisk it all together for about 20 seconds to mix it evenly.
- In a separate small bowl, toss the blueberries with 1 tablespoon of that flour mixture to help keep them from sinking in the batter later. Set both the flour mix and the coated blueberries aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on high speed until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl.
- Pour in the milk and stir in the sour cream and lemon juice until nicely combined.
- Add one-third of the flour mixture to the butter and egg mixture, and mix just until combined. Next, pour in half of the milk mixture and mix again just until combined.
- Repeat by adding another third of the flour, then the rest of the milk mixture, mixing just enough each time to keep the batter smooth. Finish with the last third of the flour mixture.
- Gently fold in the flour-coated blueberries with a spatula.
- Divide the batter evenly between your prepared pans and smooth the tops.
- Bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean.
- Let the cakes cool in their pans for about 20 minutes, then run a knife around the edges to loosen them up.
- Flip them out onto wire racks and let them cool completely.
- Spread the cream cheese frosting over the cooled cakes.
- Store your frosted cake in an airtight container in the fridge. Before serving, let it sit at room temp for a bit.
- In the bowl of your stand mixer, whip the butter and cream cheese until light and fluffy. Add the vanilla and powdered sugar, mixing until smooth and fluffy.
- If the frosting feels too soft, pop it in the freezer for 5-minute bursts until it firms up just right for spreading.
Notes
- Make sure all dairy ingredients are at room temperature for the best results.
- Flour the blueberries before adding to the batter to prevent sinking.
- Store leftovers in the fridge to keep the cake fresh.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg