The Best Lemon Blueberry Cake Recipe – Perfect for Easter
Lemon Blueberry Cake bursting with fresh flavor. This easy, beautiful cake is great for spring and summer celebrations!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen blueberries tossed with 1 tbsp flour
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
- Add dry ingredients to the wet mixture in three additions, alternating with buttermilk. Mix just until combined.
- Gently fold in the flour-coated blueberries.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and lemon juice. Beat until fluffy.
- Frost and stack the cooled cake layers. Decorate as desired (optional: garnish with fresh berries or lemon zest).