Best Blueberry Lemon Cake (Scratch Recipe) + Video
Blueberry Lemon Cake is moist and bursting with citrus flavor. This recipe is easy to make from scratch, or use a box mix for fast results!
Ingredients
- 3/4 cup unsalted butter softened
- 1 3/4 cups sugar
- 3 eggs room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 1 tablespoon lemon zest about 2 lemons
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 3/4 cups fresh or frozen blueberries tossed in 1 tablespoon flour
Lemon Glaze
- 1/4 cup fresh lemon juice use zested lemons
- 1 1/2 cups powdered sugar
Lemon Whipped Cream Cheese Frosting
- 12 ounces cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 3/4 cup heavy cream or 2 cups Cool Whip
- 1/4 cup fresh blueberries for decorating
- Lemon slices for decorating
Instructions
- Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
- In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
- In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
- Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
- Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
For the Frosting
- In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
- If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
- Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
- Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
Video
Notes
To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.
Nutrition
Serving: 1 | Calories: 453cal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 243mg | Sugar: 44g | Fiber: 1g | Calcium: 99mg | Iron: 1mg