Lemon Blueberry Cake

05.10.2014

So at 11:00 PM what’s the best thing to do? Make cake of course! Who knows why but I decided to start baking that late. Every now and then that ‘gotta bake something’ urge hits and you just go with it, right?

I’m a night owl anyway, and as much I try to break the habit it seems almost impossible, I blame Pinterest :). At least I waited until morning to frost it, as much as I wanted to just dive into the cake at midnight.

Lemon Blueberry Cake | Cooking Classy

I had a bag of lemons and plenty of fresh blueberries and I was planning on making scones, but I’m WAY more of a cake person. Totally different things but I wanted to put my fresh fruit to it’s best use, the scones can wait.

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You need to make this cake at least once this summer while all the fresh blueberries are in season. It’s so bright and refreshing and it just screams summer.

The cake is soft and moist, it’s loaded with blueberries and plenty of lemon flavor from three different sources (lemon zest, extract and juice). The irresistibly creamy, cream cheese frosting compliments each flavor in the cake and balances out the sweetness of the cake perfectly.

This has got to be my new favorite summer cake! I can’t wait for all the summer get togethers so I have an excuse to make this again.

Enjoy!

I tried to do a flower design on top because I have no idea how to decorate cakes so I just made something up. I wish it would have been more pronounced but it’s not a very thick layer of frosting to work with.

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

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Lemon Blueberry Cake with Cream Cheese Frosting

4.43 from 7 votes

This is one of my all time favorite cakes! It's filled with bright lemon flavor and dotted with lots of fresh juicy blueberries. A new summertime staple!

Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Cake
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes
Servings: 16 servings
Calories: 565 kcal
Author: Jaclyn

Ingredients

  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter , softened
  • 1 Tbsp lemon zest
  • 4 large eggs
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 Tbsp milk
  • 1/4 cup + 2 Tbsp sour cream
  • 2 Tbsp fresh lemon juice
  • 2 1/2 cups fresh blueberries , at room temperature, rinsed and drained well

Cream Cheese Frosting

  • 12 oz cream cheese , softened (1 1/2 pkgs)
  • 3/4 cup unsalted butter , softened
  • 1 tsp vanilla extract
  • 1/4 tsp lemon extract*
  • 3 cups powdered sugar
  • Blueberries and lemon slices , for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
  2. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside.
  3. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don't have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl),
  4. whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes.
  5. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 Tbsp of the flour mixture.
  6. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture (to the butter/egg mixture) alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries.
  7. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 27 minutes.
  8. Cool in baking pans about 20 - 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.
  9. Cream Cheese Frosting:
  10. In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy.
  11. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake).
  12. *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!
  13. Recipe Source: Cooking Classy
Nutrition Facts
Lemon Blueberry Cake with Cream Cheese Frosting
Amount Per Serving
Calories 565 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Cholesterol 120mg 40%
Sodium 225mg 9%
Potassium 175mg 5%
Total Carbohydrates 70g 23%
Dietary Fiber 1g 4%
Sugars 50g
Protein 6g 12%
Vitamin A 20.4%
Vitamin C 4.2%
Calcium 8.2%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.
Cream Cheese Frosting | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

279 comments

  • Sid: I baked this cake when blueberries were in season and it was delicious. Someone wants me to make this now. Can I use frozen blueberries?? November 15, 2018 at 12:18pm Reply

    • Jaclyn: That would probably be fine if you add them in frozen, they will probably still tint the batter a bit though. November 17, 2018 at 1:01pm Reply

  • Beth B: I have made this in rounds 5 or 6 times and it was amazing each time. I have a friend that requested it as a sheet cake. How should I adjust temp/timing for a quarter sheet pan? I unfortunately need to make it tonight or tomorrow. November 13, 2018 at 3:37pm Reply

    • Jaclyn: Sorry for the late reply. Without testing I couldn’t tell you what exactly you’d want to adjust. I’d probably keep the tempt he same then increase baking maybe 40 minutes (but that’s just a guess). November 17, 2018 at 12:48pm Reply

  • Sharon Tanner: I made this cake for my daughters 47th birthday. I decreased sugar to 1.5 cups, I couldn’t buy lemon extract or essence in my area so added extra zest. I made candied lemon zest for decoration with blueberries. It turned out amazing. 🎂🎂 August 18, 2018 at 7:24am Reply

  • Nancy: Unfortunately, I had the same problem as others. The cake sank after it cooled and is dense. I did not overmix and weighed the flour. It tasted good, but won’t be making it again. I prefer tall cakes. May 26, 2018 at 1:05pm Reply

  • Kelly: I made this cake and it was so delicious! I love other cake recioes too. So thank you so much!! Can you help me how I can make the frosting a little more thicker? My friend asked me to make this cake for their wedding and it would be easier to work with if frosting were thicker (but not necessary sweeter either). April 24, 2018 at 7:45pm Reply

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