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Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

I made this rich and decadent lemon blueberry cake with cream cheese frosting recently to celebrate my daughter’s first day at her new job. I found the recipe for this wonderful cake on Just So Tasty that sounded perfect and it used ingredients I already had on hand. I was very thankful that the cake cooks quickly so it didn’t heat up our house. The cream cheese frosting had a hint of lemon and tasted fantastic slathered on the lemon blueberry cake. My kids and husband all LOVED this cake and it was a tasty way to celebrate my daughter’s big day. Make sure to have a glass of ice-cold milk nearby–it’s decadent!!!

Lemon Blueberry Cake with Cream Cheese Frosting

How to Make Lemon Blueberry Cake with Cream Cheese Frosting

Preheat the oven to 350 degrees. Grease and flour a 9 x 13 baking dish.

Make the cake by combining the cake flour, baking powder, and salt together in a bowl.

In a separate large bowl, use a hand mixer to beat together the softened butter, sugar, and lemon zest until creamy and fluffy, about 2-3 minutes. Add the vanilla extract and beat in the eggs 1 at a time.

Combine the buttermilk and lemon juice in a glass measuring cup; mix well.

With the mixer on low speed, beat 1/3 flour mixture into the butter mixture followed by 1/3 of the buttermilk mixture. Continue the process of alternating between the flour mixture and the buttermilk mixture until just combined. Scrape the bowl and finish mixing with a rubber spatula.

Toss the remaining 2 teaspoons of flour with the blueberries then gently fold them into the batter. Pour batter into the prepared baking dish.

Lemon Blueberry Cake with Cream Cheese Frosting

Bake for 25-30 minutes, or until a wooden tester inserted in the center comes out clean.

Remove from the oven and allow to cool completely on a wire rack.

Lemon Blueberry Cake with Cream Cheese Frosting

Make the frosting by beating the butter until creamy and smooth. Add the cream cheese and beat until creamy. Add the lemon juice and 3 cups of powdered sugar. Beat in 1 tablespoon of heavy cream and then mix in the remaining powdered sugar if needed, gently beat, adding more cream if necessary, until it’s creamy and smooth. 

Frost the completely cooled cake then slice. Serve with blueberries & lemon slices on top, if desired. Enjoy.

Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

Lemon Blueberry Cake with Cream Cheese Frosting

Prep Time: 35 minutes
Cook Time: 25 minutes
Cooling time: 1 hour
Total Time: 2 hours
Course: Dessert
Cuisine: American
Servings: 18 slices
Author: Pam / Original by Just So Tasty

Ingredients

Lemon Blueberry Cake:

  • cups + 2 tsp cake flour, divided
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened to room temperature
  • cups white sugar
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature
  • ¼ cup buttermilk
  • ¼ cup fresh lemon juice
  • cups blueberries

Cream Cheese Frosting:

  • ½ cup unsalted butter, softened to room temperature
  • 8 oz cream cheese, softened to room temperature
  • 1 tsp lemon juice
  • 3-3½ cups powdered sugar
  • 1-2 tbsp heavy cream, as needed

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 9 x 13 baking dish
  • Make the cake by combining the 2 1/4 cup of cake flour, baking powder and salt together in a bowl. 
  • In a separate large bowl, use a hand mixer to beat together the softened butter, sugar and lemon zest until creamy and fluffy, about 2-3 minutes.
  • Add the vanilla extract and beat in the eggs 1 at a time. 
  • Combine the buttermilk and lemon juice in a glass measuring cup; mix well. 
  • With the mixer on low speed, beat 1/3 flour mixture into the butter mixture followed by 1/3 of the buttermilk mixture. Continue process of alternating between the flour mixture and the buttermilk mixture until just combined. Scrape the bowl and finish mixing with a rubber spatula. 
  • Toss the remaining 2 teaspoons of flour with the blueberries then gently fold them into the batter.
  • Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a wooden tester inserted in the center comes out clean.
  • Remove from the oven and allow to cool completely on a wire rack. 
  • Make the frosting by beating the butter until creamy and smooth.
  • Add the cream cheese and beat until creamy.
  • Add the lemon juice and 3 cups of powdered sugar. Beat in 1 tablespoon of heavy cream and then mix in the remaining powdered sugar if needed, gently beat, adding more cream if necessary, until it's creamy and smooth. 
  • Frost the completely cooled cake then slice. Serve with blueberries & lemon slices on top, if desired. Enjoy. 
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