Lemon Blueberry Cake Recipe With Cream Cheese Frosting
Written by MasterClass
Last updated: Apr 24, 2023 • 4 min read
Make a tender, tangy lemon blueberry layer cake for a special summer dessert. This layer cake features cream cheese frosting and a topping of fresh blueberries.
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What Is Lemon Blueberry Cake?
Lemon blueberry cake is a layer cake made of two lemon-blueberry buttermilk cakes, lemony cream cheese frosting, and a topping of fresh blueberries. The cake is tender with a light, airy crumb due to the buttermilk and baking soda.
3 Tips for Making Lemon Blueberry Cake
Consider these tips and variations for making a lemon blueberry cake:
- 1. Use fresh lemons. Instead of lemon extract, use fresh lemon juice in the cake batter and lemon zest in the icing for a fresh lemon flavor. Add a layer of lemon curd between the cakes for an extra treat.
- 2. Make lemon blueberry cupcakes. You can divide the same batter into lined muffin tins for individual desserts to make lemon blueberry cupcakes. Or, bake the cake batter in a bundt pan and drizzle with a simple lemon glaze.
- 3. Substitute the berries. Lemon and blueberries are an excellent combo, but if you can’t find any blueberries, use raspberries or blackberries instead.
How to Make Lemon Blueberry Cake
Follow these steps to make the best lemon blueberry cake:
- 1. Make the batter. Before adding the dry ingredients, cream the butter and sugar together to ensure a good cake structure. This aerates the butter to yield a lighter, fluffier cake. This cake is leavened primarily by baking soda and buttermilk to create carbon dioxide gas bubbles in the batter. Take care that you are not overmixing the batter, as this will overwork the gluten and release all of the gas bubbles leading to a dense, tough cake.
- 2. Add the blueberries. Dust fresh blueberries with flour before folding them into the batter. The light coating will absorb some of the fruit’s liquid as it cooks, making them less likely to sink to the bottom of your cakes. You can use fresh or frozen blueberries— just don’t thaw the frozen berries before baking.
- 3. Bake the cake. Divide the batter evenly between two cake rounds. To check if the cakes are done baking, insert a toothpick into the center of each cake. The toothpick should come out with a few moist crumbs. If it comes out with wet batter, though, it’s not quite done baking.
- 4. Make the frosting. To make a cream cheese buttercream, start by beating together softened butter and cream cheese. Then, add the remaining ingredients in the frosting recipe and whip until fluffy and smooth. Add a few tablespoons of heavy cream and beat until smooth and airy if the frosting is too thick.
- 5. Frost the cake. Before frosting the cake, carefully trim the domes off of the cooled cakes to ensure they stack evenly. Place one cake cut side down on a serving platter or plate, then top with some of the icing. Top with the remaining cake and smooth the rest of the icing over the top and sides of the cake. Finish with some fresh blueberries and lemon slices, if desired.
Lemon Blueberry Cake Recipe
makes
prep time
24 mintotal time
1 hr 10 mincook time
45 minIngredients
For the Cake:
For the Frosting:
- 1
Preheat oven to 350 degrees Fahrenheit with a rack in the center position. Line 2 round 9-inch cake pans with parchment paper and spray with cooking spray.
- 2
In a large bowl, combine 1 cup softened butter, sugar, and lemon zest. Using an electric mixer on high speed, beat until light, fluffy, and smooth, about 5 minutes. (Alternatively, use a stand mixer fitted with a paddle attachment).
- 3
Add the eggs, vanilla, and almond extract to the butter mixture and beat until well combined, about 2 minutes.
- 4
In a separate mixing bowl, whisk together 2½ cups flour, baking powder, baking soda, and salt.
- 5
Working in batches, add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- 6
Fold the buttermilk and lemon juice into the batter until just combined.
- 7
In a medium bowl, toss the blueberries with remaining flour. Fold the blueberries into the cake batter.
- 8
Divide the cake batter evenly between the 2 prepared pans. Bake until a toothpick inserted in the center comes out mostly clean, about 35 minutes.
- 9
Let the cakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
- 10
To make the frosting, combine the cream cheese and butter in a medium bowl. Using an electric mixer on medium speed, beat until light and fluffy, about 3 minutes.
- 11
Add the remaining ingredients and mix on low speed until combined, then increase speed to high and beat until frosting is smooth and fluffy, about 3 minutes.
- 12
Place one cooled cake on a serving platter. Spread ⅓ of the frosting over top. Trim any doming off of the second cake and gently place, cut side down, on top of the iced cake.
- 13
Use the remaining frosting to ice the top of the cake and work down the sides.
- 14
Garnish the cake with fresh blueberries. The iced cake can last up to 2 days in the refrigerator.
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