Lemon Blueberry Cake
This vibrant lemon blueberry cake features soft, tender layers infused with fresh lemon zest and bursting blueberries. Paired with a rich cream cheese frosting, it’s a bright and elegant dessert perfect for summer gatherings.
Equipment
- two 8-inch cake pans
- Stand Mixer or Hand Mixer
- Offset spatula
Ingredients
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 1.5 cups granulated sugar
- 0.75 cup butter (softened)
- 3 eggs
- 1 cup sour cream
- 0.25 cup fresh lemon juice
- 2 tbsp lemon zest
- 2 cups blueberries
- 1 tsp vanilla extract
- 8 oz cream cheese (for frosting)
- 0.5 cup butter (for frosting)
- 3 cups powdered sugar
Instructions
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla, lemon juice, and lemon zest.
- In a separate bowl, whisk together the flour and baking powder. Alternately fold the dry ingredients and sour cream into the batter until smooth.
- Toss the blueberries lightly in flour, then gently fold them into the batter to prevent sinking.
- Divide the batter evenly between two greased 8-inch cake pans.
- Bake at 350°F (175°C) for 30–35 minutes until a toothpick inserted comes out clean.
- Allow the cakes to cool completely on a wire rack before frosting.
- Beat the cream cheese, butter, and powdered sugar until smooth and glossy.
- Frost the cooled cake layers and top with extra blueberries before serving.
Notes
Tossing the blueberries in flour helps prevent them from sinking in the batter. Use fresh lemon zest for the best flavor. Make sure the cakes are completely cool before frosting to avoid melting.