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Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Author
Isis
Ingredients
Cake
3
cups
flour
1
tablespoon
baking powder
1/2
teaspoon
salt
1
cup
unsalted butter
room temperature
2
cups
granulated sugar
4
eggs
1
teaspoon
vanilla extract
1
tablespoon
lemon zest
1
cup
milk
1/4
cup
lemon juice
2
cups
blueberries
1
tablespoon
flour
Frosting
16
ounces
cream cheese
room temperature
1
cup
unsalted butter
room temperature
1
teaspoon
vanilla extract
2
tablespoons
lemon juice
4-6
cups
confectioners’ sugar
Instructions
Cake
Preheat the oven to 350 degrees F
Spray three 8-inch round cake pans with cooking spray, line the bottom of each pan with parchment paper, spray pans again and dust pans with flour
Mix together 3 cups flour, baking powder, salt and set aside
Combine milk and lemon juice in a small bowl, stir to combine and set aside
Beat the butter and sugar on medium-high until pale and fluffy
Add eggs one at a time, mixing well after each addition
Add vanilla extract and lemon zest, mix to combine
Add the flour mixture and mix just until combined
Add the milk mixture and mix just until combined
Place blueberries in small bowl and toss with 1 tablespoon of flour
Fold the blueberries into the batter, gently to avoid breaking the berries
Divide batter evenly between the three cake pans
Bake for 30-35 minutes, until toothpick inserted in center comes out clean
Let cool in pans for 10 minutes before moving to wire racks to cool completely
Frosting
Mix the butter and cream cheese together until smooth
Add vanilla and lemon juice and mix until combined
Gradually add powdered sugar, until desired sweetness and consistency is reached
Assembly
Place a layer of cake on serving plate and top with about a cup of frosting, spreading evenly
Repeat with second cake layer, frosting and the last layer of cake
Frost and decorate the cake anyway you like
Store in the refrigerator