Lemon Blueberry Cake is a delightful dessert that combines the bright, citrusy flavor of lemon with the sweet burst of fresh blueberries.

This cake is perfect for any occasion, from casual gatherings to elegant celebrations. The tangy lemon zest complements the juicy blueberries, creating a moist and flavorful cake that is sure to please everyone’s taste buds.

Ingredients:

    For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1/2 cup buttermilk, at room temperature
• 1 1/2 cups fresh blueberries (tossed in 1 tablespoon of flour)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• Additional blueberries and lemon slices for garnish (optional)

How to Make Lemon Blueberry Cake:

    Preheat Oven and Prepare Pans:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.

Add Eggs and Flavorings:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Fold in Blueberries:

Gently fold in the fresh blueberries that have been tossed in flour. This prevents them from sinking to the bottom of the cake during baking.

    Bake the Cake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    Cool the Cakes:

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

    Make the Lemon Cream Cheese Frosting:

In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

    Add Lemon Zest and Juice:

Mix in the lemon zest and fresh lemon juice until well combined. Adjust the consistency by adding more powdered sugar for a thicker frosting or a little milk for a thinner consistency, if needed.

    Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a layer of lemon cream cheese frosting evenly over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.

Garnish (Optional):

Optional: Garnish the top of the cake with fresh blueberries and lemon slices for a decorative touch.

Chef’s Note:

Ensure the cakes are completely cooled before frosting to prevent the frosting from melting and sliding off.

You can adjust the amount of lemon zest and juice in the frosting to suit your preference for lemon flavor.

Nutrition Information (per serving):

• Calories: Approximately 450 kcal
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 280mg
• Carbohydrates: 65g
• Fiber: 1g
• Sugar: 50g
• Protein: 5g

Enjoy this Lemon Blueberry Cake as a delightful dessert that combines the bright flavors of lemon and juicy blueberries in every bite. It’s perfect for any occasion and sure to be a hit with family and friends!

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