Blueberry Lemon Cake

This Blueberry Lemon Cake is bursting with bright summery flavors from the tangy lemon cake and the sweet blueberry frosting.

Prep Time45

Cook Time45

Cool Time1

Servings: slices

Author: Miranda Couse

Ingredients

Lemon Cake

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter room temperature
1 1/2 cups granulated sugar
2 tablespoons lemon zest
1 teaspoon vanilla extract
3 large eggs
1 cup buttermilk
1/4 cup fresh lemon juice
2 to 3 drops yellow gel food coloring optional

Blueberry Cream Cheese Frosting

2 cups fresh blueberries
1 tablespoon fresh lemon juice
1 tablespoon water
1 cup unsalted butter room temperature
4 ounces cream cheese room temperature
7 cups powdered sugar
fresh blueberry and lemon slices for garnish

Instructions

Lemon Cake

Preheat the oven to 350 degrees F. Lightly grease 2 8-inch round cake pans and line the bottoms of each pan with a parchment paper round.
In a medium bowl, add the 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt. Whisk until combined and set aside.
Using a stand mixer bowl or large mixing bowl, add the 1 cup unsalted butter. Beat with the paddle attachment or a hand mixer on high speed until smooth, about 2 minutes.
Add the 1 1/2 cups granulated sugar, 2 tablespoons lemon zest, and 1 teaspoon vanilla extractContinue beating until light and fluffy, about 2 more minutes.
Add the 3 large eggs, one at a time and beat until just combined. Scrape down the sides of the bowl after each egg.
In a small bowl, add the 1 cup buttermilk and 1/4 cup fresh lemon juice and give it a stir.
Alternate adding the dry ingredients and buttermilk mixture to the butter/sugar mixture starting and ending with flour. Add a third of the flour mixture to the bowl of butter/sugar and mix on low speed, then add half of the lemon juice/milk mixture and beat on low until combined. Continuing adding the flour and lemon juice mixture alternately, ending with the flour.
Stir in the 2 to 3 drops yellow gel food coloring if you’re using it.
Divide the batter evenly between the two prepared pans and spread out using an angled spatula.
Place in the preheated oven and bake for 35 minutes or until a toothpick inserted in the center of the cakes comes out clean or with moist crumbs.
Let cool in the pan for 10-15 minutes before flipping the cakes out on a cooling rack to cool completely.

Blueberry Cream Cheese Frosting

In a small saucepan, combine the 2 cups fresh blueberries, 1 tablespoon fresh lemon juice, and 1 tablespoon water. Place on medium heat and let simmer until the blueberries are mushy and can be easily squished, about 10 minutes.
Place a fine mesh strainer over a medium mixing bowl. Pour the cooked berries into the strainer and use a spatula to push the juices through. Discard any seeds and skins.
Cool the blueberry puree to room temperature. You should have between 1/3 cup to 1/2 cup of blueberry mixture.
In the bowl to your stand mixer or a large mixing bowl, add the 1 cup unsalted butter and 4 ounces cream cheese. Beat with the whisk attachment or with a hand mixer on high speed until smooth.
Add 2 cups of the powdered sugar and beat until smooth.
Add 1/3 cup of the blueberry puree and beat until smooth. Continue adding the remaining powdered sugar slowly until you reach the desired consistency, about 5 additional cups.

Assembling the Cake

Place one of the cooled cakes on a cake plate. If you need to, place a dollop of the frosting on the cake plate to glue the cake and keep it from shifting.
Spread an even layer of frosting on the top of the first cake about 1/2 inch to 3/4 inch thick.
Place the second cake on top and lightly press to ensure it will adhere to the bottom layer.
Add a couple of large dollops of frosting on the top of the cake and begin covering the top and sides of the cake with an even layer of the frosting. I used an angled spatula to even out the sides and top.
Place the remainder of the frosting in a disposable piping bag fitted with a Wilton 1M piping top.
Decorate the top with the remaining frosting and top with fresh blueberries and lemon slices.

Notes

Storage: Store the cake covered in the refirgerator for up to 5 days. For the best flavor and texture, let the slices sit at room temperature for about 20 to 30 minutes before enjoying.

Freezing: To freeze the unfrosted cakes, wrap them tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Freeze for up to 2 months. You can frost them from frozen.

To freeze the frosted cake, freeze individual slices in a freezer container for up to 1 month. Thaw overnight in the fridge. You can place the whole cake in the freezer on a baking sheet until frozen. Then wrap it tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Freeze for up to 1 month. Remove the wrap and place in a cake container in the fridge overnight to thaw.

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