Blueberry Lemon Cake with Cream Cheese Frosting

This Blueberry Lemon Cake is a gorgeous summer dessert. This delectable cake is studded with sweet blueberries and frosted with cream cheese frosting.

Course Desserts

Cuisine American

Keyword blueberries, blueberry cake, cake, cream cheese frosting, dessert, Food, Recipe, sweet, treat

Prep Time 25

Cook Time 40

Total Time 1 5

Servings Servings

Calories 673kcal

Ingredients

Blueberry Cake Ingredients:

1 cup unsalted butter at room temperature
2 cups granulated sugar
4 whole eggs
1 teaspoon pure lemon extract
2 teaspoons vanilla extract
1/2 teaspoon lemon zest
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups blueberries
1 tablespoon all purpose flour

Cream Cheese Frosting

8 ounces cream cheese softened
1/2 cup unsalted butter
1 teaspoon vanilla
3 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease two 9 inch round cake pans. Line with parchment paper.
In a large bowl use a hand mixer (or in the bowl of stand mixer with a paddle attachment) beat together butter and sugar until fluffy. Beat in eggs one at a time, scrapping down the sides of the bowl after each egg. Beat in the vanilla extract, lemon extract and lemon zest.
In another bowl combine cake flour, baking powder and salt.
Add 1/3 of the dry mixture to the wet mixture. Once mixed, add in 1/3 of the buttermilk. Continue to alternate adding 1/3 of each at a time just until mixed. Turn off mixer.
Combine blueberries with 1 tablespoon all purpose flour. Gently fold blueberries into the cake batter. Pour cake batter evenly into prepared pans. Bake 35 - 40 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from the oven and allow to cool several minutes in the pan. Carefully slide a butter knife around the edges to loosen the cake and turn over onto a cooling rack. Cool completely.
While cake is cooling prepare the frosting by creaming together cream cheese and butter. Once smooth beat in vanilla. Finally beat in the powdered sugar one cup at a time. Frosting should be stiff but spreadable.
Place one layer of the cake on your serving plate. Spread 1/3 of the frosting over the top. Place the other layer on top of the frosting. Use 1/4 of the remaining frosting to spread a thin "crumb coat" on the entire cake. Cover and refrigerate for 20 mintutes.
After chilling, frost with remaining frosting. Garnish with fresh blueberries and lemon zest.
Cover and refrigerate any leftovers. Remove from the refrigerator about 1 hour before serving.

Notes

While it does help create a clean, smooth finish, doing a crumb coat is optional.

Keep any leftovers covered in the refrigerator.

Nutrition information for estimation purposes only.

Nutrition