Lemon Blueberry Cake Cream Cheese Frosting (Printer-friendly)

Zesty lemon cake with fresh blueberries and creamy vanilla frosting

# What You’ll Need:

→ For the Cake

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→ For the Cream Cheese Frosting

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# How-To Guide:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add lemon zest, lemon juice, and vanilla, mixing until incorporated.
05 - On low speed, alternately add flour mixture and buttermilk in three additions, beginning and ending with flour. Mix just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter until evenly distributed.
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
09 - In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, lemon juice, and salt, beating until fluffy.
10 - Once cakes are completely cool, spread a layer of frosting on one cake layer, top with the second cake, and frost the top and sides. Decorate with extra blueberries and lemon zest if desired.

# Expert Advice:

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  • The texture is incredibly tender, almost like eating a lemon scented cloud that somehow holds together perfectly
  • Fresh blueberries burst in every bite, creating these little pockets of sweet juice that balance the tangy lemon beautifully
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  • Room temperature ingredients are not optional here, cold eggs or butter will cause the batter to curdle and affect the final texture
  • Do not overmix once you add the flour, overworking the gluten creates a tough, dry cake
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  • Zest your lemons before juicing them, it is much easier to handle the whole lemon first
  • If using frozen blueberries, do not thaw them or they will bleed into the batter and create gray streaks

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