Blueberry Lemon Cake Recipe

Name: Blueberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter *softened to room temperature; 1 1/4 cup granulated sugar; 1/2 cup light brown sugar; 4 large eggs *at room temperature; 1 tbsp vanilla extract; 3 cup all-purpose flour *careful not to overmeasure; 1 tbsp baking powder; 1/2 tsp salt; 1 cup buttermilk; 3 medium Lemon *ZEST AND JUICE; 1 1/2 cup Fresh Bluebarries; 1 tbsp all-purpose flour; 8 oz full-fat cream cheese; 1/2 cup unsalted butter *room temperature; 3 1/2 cup confectioners sugar; 1 tbsp 1-2 tablespoon Heavy Whip Cream; 1 tsp vanilla extract; 1 pinch salt

Servings: persons

1 cup unsalted butter *softened to room temperature
1 1/4 cup granulated sugar
1/2 cup light brown sugar
4 large eggs *at room temperature
1 tbsp vanilla extract
3 cup all-purpose flour *careful not to overmeasure
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
3 medium Lemon *ZEST AND JUICE
1 1/2 cup Fresh Bluebarries
1 tbsp all-purpose flour
8 oz full-fat cream cheese
1/2 cup unsalted butter *room temperature
3 1/2 cup confectioners sugar
1 tbsp 1-2 tablespoon Heavy Whip Cream
1 tsp vanilla extract
1 pinch salt

1
Directions: Preheat the oven to 350F.
2
Spray three 9x2 inch cake pans with nonstick spray.
3
Set aside.
4
Make the cake.
5
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute.
6
Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes.
7
Scrape down the sides and bottom of the bowl as needed.
8
Add eggs and vanilla.
9
Beat on medium speed until everything is combined, about 2 full minutes.
10
Scrape down the sides and bottom of the bowl as needed.
11
Set aside.In a large sized bowl, toss together the flour, baking powder, and salt.
12
Slowly add the dry ingredients to the wet ingredients.
13
Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice.
14
Remove from the mixer and stir lightly until everything is just combined.
15
Toss the blueberries in 1 Tablespoon of flour and fold into the batter.
16
Batter is extremely thick.
17
Do not overmix at any point.
18
Overmixing will lend a toug

2767

kcal

Calories

146

Fat

349

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup unsalted butter *softened to room temperature, 1 1/4 cup granulated sugar, 1/2 cup light brown sugar, 4 large eggs *at room temperature, and more.

Yes, Blueberry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Cake

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